Tomato Lentil Stew over Quinoa

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Tomato Lentil Stew over Quinoa   2 cups lentils, washed 2 large onions 5

medium tomatoes 3 tablespoons oil water 3/4 teaspoon salt 1 1/2 teaspoons

marjoram 1 1/2 teaspoons 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.

 

 

 

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