Difference between revisions of "Lentil Stew"

From Recidemia
Jump to: navigation, search
Line 1: Line 1:
  
This creates a healthy, inexpensive and easy stew with depths of flavor. This recipe is fairly low on the heat scale, but feel free to add more cayenne pepper to up its spiciness.
+
 
 +
==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.
 +
 
 +
 
 
==Ingredients==
 
==Ingredients==
 
* 1 cup [[Lentil|red split lentils]]
 
* 1 cup [[Lentil|red split lentils]]
Line 14: Line 18:
 
* 2 teaspoons [[garam masala|garam masala]]
 
* 2 teaspoons [[garam masala|garam masala]]
 
* 1 teaspoon honey or sugar
 
* 1 teaspoon honey or sugar
 +
 +
 
==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.
 +
 +
==References==
 +
<References/>
 +
 +
 +
[[Category:North American cuisine]]
 +
[[Category:Gluten-Free cuisine]]
 +
[[Category:Vegetarian cuisine]]
 +
[[Category:Vegan cuisine]]

Revision as of 10:29, 22 August 2012


Description

Lentil Stew [1] [2] is a good incorporation of vitamin E and calcium that tastes great.


Ingredients


Procedure

  1. In a large pot, combine and cook water, lentils, salt and bay leaf. Remove bay leaf.
  2. In a large frying pan, combine cubed potatoes, turmeric, cayenne pepper and olive oil and fry for 5-10 minutes.
  3. 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

  1. Hagman, Bette (1990). The Gluten-Free Gourmet Living Well Without Wheat. Henry Holt and Company, Inc.. pp. 145. ISBN 0-8050-1210-9. 
  2. Keough, Kelly (2011). The 100 Best Gluten-Free Recipes for your Vegan Kitchen. Ulysses Press. pp. 92. ISBN 978-1-56975-872-4.