Indian Lentil Stew

[Guest guest]

Courtesy of VeggieJews and mi_vegn

 

Indian Lentil Stew

 

1/2 tsp cumin seeds (1/4 tsp ground cumin can be substituted)

2 cup onions, finely diced

1 tsp fresh minced garlic

1/2 tsp turmeric powder

1/2 cup diced tomatoes

1 1/2 cups water

2 tsp very low sodium vegetable bouillon granules

 

1 cup green lentils

2 1/2 cups water

 

1 cup brown rice

2 cups water

 

Cook brown rice in 2 1/2 cups water for 40 minutes.

 

While the rice is cooking, cook lentils in 2 cups water for 30

minutes. Set aside.

 

1. Add 1 – 2 Tbsp water to skillet. Add cumin seeds. They will sizzle

and pop. (If using ground cumin, start at step 2 and add with the

turmeric.)

 

2. Add the onion/garlic mixture. Add cooked lentils and 1 1/2 cups

water with bouillon

 

3. Add 1/2 tsp turmeric powder

 

4. Add 1/4 cup diced tomatoes

 

5. Cook 15 minutes, stirring occasionally. Serve over cooked brown

rice.

 

Optional:

 

To make like a curry, add 1 – 2 tbsp plain yogurt

 

To make Italian style, substitute basil and oregano for turmeric and

cumin.