---------- Recipe via Meal-Master (tm) v8.04

     Title: Tomato Lentil Stew Over Quinoa
Categories: Stews, Low fat
     Yield: 1 servings


       2 c  lentils  -- washed
       2 lg onions
       5 md tomatoes
       3 TB canola oil
 :          water
     3/4 ts salt
   1 1/2 ts marjoram
   1 1/2 ts savory

 In a medium-large saucepan boil lentils in water for
 about 30 - 40 minutes (or until thoroughly cooked).
 While these are cooking, chop onions and tomatoes.  In
 a very large skillet or pan, sautee onions until they
 are just about cooked (mostly translucent).  Add
 tomatoes and stir occasionally.  Crush the marjoram
 and savory in your palm and rub together to release
 the flavor, and add to the pan.  Add the salt.  When
 it seems the tomatoes are fairly stewy and cooked, add
 the cooked, well drained lentils (which by this time
 should be done).  Cook together for a few minutes to
 get an even mixture. To cook quinoa, boil two parts
 water to one part quinoa.  Add grain (supposedly
 you're supposed to rinse it, but I don't have a fine
 enough colander, so I do without this step).  Cover
 and lower to a simmer. Cook for 15 minutes.  Stir and
 let sit covered off the heat for ten minutes before
 serving. This is a really good dish with steamed
 cauliflower and for a really neat touch, try adding
 some cooked arame seaweed on top.  Soak a handful of
 arame in cold water (you don't need very much of this
 ~ a little goes a LONG way, and it's very very dense
 in nutrition).  In a small pan heat some oil and add a
 couple cloves of chopped or pressed garlic, and a very
 small amount of diced ginger (optional).  Add drained
 and squeezed arame and sautee for a few minutes. Add
 soy sauce to taste.  When the arame becomes crispy
 it's ready to eat. Just sprinkle on top of the stew,
 or any pasta dish for that matter.

 Recipe By     : [email protected] (Tara McDermott)

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