Difference between revisions of "Lentil Stew"
m (moved Lentil Potato Stew (Vegan) to Lentil Stew) |
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| + | ==Description== | ||
| + | Lentil Stew <ref>{{cite book|last=Hagman|first=Bette |title=The Gluten-Free Gourmet Living Well Without Wheat |year=1990|publisher=Henry Holt and Company, Inc.|isbn=0-8050-1210-9|pages=145}}</ref> <ref>{{cite book|last=Keough|first=Kelly |title=The 100 Best Gluten-Free Recipes for your Vegan Kitchen |year=2011|publisher=Ulysses Press|isbn=978-1-56975-872-4|pages=92}}</ref> is a good incorporation of vitamin E and calcium that tastes great. | ||
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==Ingredients== | ==Ingredients== | ||
* 1 cup [[Lentil|red split lentils]] | * 1 cup [[Lentil|red split lentils]] | ||
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* 2 teaspoons [[garam masala|garam masala]] | * 2 teaspoons [[garam masala|garam masala]] | ||
* 1 teaspoon honey or sugar | * 1 teaspoon honey or sugar | ||
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==Procedure== | ==Procedure== | ||
# In a large pot, combine and cook water, lentils, salt and bay leaf. Remove bay leaf. | # In a large pot, combine and cook water, lentils, salt and bay leaf. Remove bay leaf. | ||
# In a large frying pan, combine cubed potatoes, turmeric, cayenne pepper and olive oil and fry for 5-10 minutes. | # In a large frying pan, combine cubed potatoes, turmeric, cayenne pepper and olive oil and fry for 5-10 minutes. | ||
# Add to the pot with the lentils, and then combine all ingredients and cook until the potatoes are soft and tender. Excellent served with chapatis or rice. | # Add to the pot with the lentils, and then combine all ingredients and cook until the potatoes are soft and tender. Excellent served with chapatis or rice. | ||
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| + | ==References== | ||
| + | <References/> | ||
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| + | [[Category:North American cuisine]] | ||
| + | [[Category:Gluten-Free cuisine]] | ||
| + | [[Category:Vegetarian cuisine]] | ||
| + | [[Category:Vegan cuisine]] | ||
Revision as of 09:29, 22 August 2012
Description
Lentil Stew [1] [2] is a good incorporation of vitamin E and calcium that tastes great.
Ingredients
- 1 cup red split lentils
- 4 cups Water
- 1 teaspoon salt
- 1 bay leaf
- Tablespoon margarine
- Tablespoon olive oil
- 2 large potatoes, cut into 1/2 inch cubes
- Teaspoon turmeric
- 1/2 teaspoon cayenne pepper
- 28 ounces can diced tomatoes
- 2 teaspoons garam masala
- 1 teaspoon honey or sugar
Procedure
- In a large pot, combine and cook water, lentils, salt and bay leaf. Remove bay leaf.
- In a large frying pan, combine cubed potatoes, turmeric, cayenne pepper and olive oil and fry for 5-10 minutes.
- Add to the pot with the lentils, and then combine all ingredients and cook until the potatoes are soft and tender. Excellent served with chapatis or rice.
References
- ↑ Hagman, Bette (1990). The Gluten-Free Gourmet Living Well Without Wheat. Henry Holt and Company, Inc.. pp. 145. ISBN 0-8050-1210-9.
- ↑ Keough, Kelly (2011). The 100 Best Gluten-Free Recipes for your Vegan Kitchen. Ulysses Press. pp. 92. ISBN 978-1-56975-872-4.
