Tuesday, August 19, 2008

Lentil Stew

I love this stew, but find it needs some sort of bread or cracker with it.

Photobucket

brown lentils, we'll say ~ 3/4 of a cup
1 jar (quart) home canned tomato sauce, or a couple cans diced tomatoes from the store
1 veggie bouillon cube
2 carrots, diced
1/2 onion, diced
that about to expire pantry canned cor
that leftover broccoli in the fridge
whatever other veggie needs eaten up in the fridge (celery today)
Spices - oregano or italian spice today for me (or bay leafs, garlic, salt, pepper, etc, etc)

Cover lentils with water in a large pot and bring to a boil. Once boiling, turn down to medium-low (or just low) and simmer for 1/2 an hour. Add carrots & onion and simmer another 20 minutes (sometimes I put potatos in, now would be the time for that). Now add rest of leftover veggies and spices. Stir and bring to a boil again to add:

Dumplings

1/2 cup whole wheat flour
1/2 cup white flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup soymilk
1 Tablespoon oil

Mix and spoon onto top of bubbling stew (but not boiling stew, that will cause the bottom of your stew to burn while the dumplings cook, and yes, yes I do know that from experience). Cook 10 minutes uncovered, then 10 minutes covered. I learned from my mom this time around about how important it is not NOT PEAK at the dumplings while they are steaming, or they won't cook! Good advice. Serve hot and tasty :)

When you run out of dumplings (which I did at lunch today), serve with saltine crackers, toast, flat bread, rolls, etc.

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