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Sweet & Spicy Lentil Stew (Sue)

A home-style Sweet & Spicy Lentil Stew (Sue) made with Basmati Rice, Potatoes Cut Up Small, Chili Powder, Vinegar, and Honey. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 1/2 cup
• 1 1/2 cup
• 1/2 tsp
• 1 tbsp
• 2 tbsp
• 2 cup
• 1 can

Method (preview)

1. 1

   Start rice cooking.

2. 2

   Rinse & cook lentils and potatotes (approx. 25-30 min.) When done, drain & set aside.

3. 3

   Use plenty of water to cook lentils.

4. 4

   While lentils are cooking, toast garlic. (Pile garlic in corner of a heavy, non-stick pan.

5. 5

   Put a few drops of olive or other good-flavored oil over it.

6. 6

   Toss garlic in the oil until coated.

7. 7

   Saute, keeping careful watch, until the garlic is toasted.

8. 8

   Add onions to the toasted garlic and saute in stock or water until they are just translucent.

9. 9

   Add chopped tomatoes.

10. 10

    Make 1 cup of stock in a 2 cup measuring cup.

11. 11

    Add tomato paste to the stock.

12. 12

    Mix well.

13. 13

    Add spices, tamari, vinegar, honey, etc. to that mixture and blend.

14. 14

    Spice measurements are approximate and on the mild side.

15. 15

    Add liquid to sauted onions.

16. 16

    Add stock or water as needed & continue simmering.

17. 17

    When lentil-potato mixture is cooked, drain and mix it into the saute.

18. 18

    Add green peas & cook another 5 minutes.

19. 19

    Add salt & pepper to taste. Optional: Add chick peas,

20. 20

    Bragg’s liquid (in lieu of salt if needed).