Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 c Basmati rice
1 c Red lentils
1 1/2 c Potatoes, cut up small
(eighths, i.e.)
2 ea Garlic cloves, chopped
1 d Olive oil
1 lg Onion, cut up
1 t Ground cumin
1 tb Sweet Hungarian paprika
1/2 ts Curry
1/8 ts Cayenne
1/2 ts Chili powder
1 d Worcesteshire sauce
1 tb Tamari
1 tb Vinegar
2 tb Honey
2 c Tomatoes, chopped
1 cn Tomato paste (6 oz)
1 c Vegetable stock
1 c Green peas, fresh or frozen
Salt & pepper
Start rice cooking.
Note: Spices are on the mild side.
Rinse & cook lentils and potatotes (approx. 25-30
min.) When done, drain & set aside. Use plenty of
water to cook lentils. While lentils are cooking,
toast garlic. (Pile garlic in corner of a heavy,
non-stick pan. Put a few drops of olive or other
good-flavored oil over it. Toss garlic in the oil
until coated. Saute, keeping careful watch, until the
garlic is toasted. Gives a wonderful flavor and aroma
to the food and your kitchen!).
Add onions to the toasted garlic and saute in stock or
water until they are just translucent. Add chopped
tomatoes. Make 1 cup of stock in a 2 cup measuring
cup. Add tomato paste to the stock. Mix well. Add
spices, tamari, vinegar, honey, etc. to that mixture
and blend. Spice measurements are approximate and on
the mild side. Add liquid to sauted onions. Add stock
or water as needed & continue simmering. When
lentil-potato mixture is cooked, drain and mix it into
the saute. Add green peas & cook another 5 minutes.
Add salt & pepper to taste. Optional: Add chick peas,
Bragg's liquid (in lieu of salt if needed).
