Lentil Stew

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



  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.


  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.