Lentil and Potato Stew
- 1 cup lentils
- 4 cups water or vegetable broth
- 1 tsp salt substitute
- 1 bay leaf
- 3 large potatoes, peeled and cut into 1/2″ cubes
- 1 tsp turmeric
- 1/4 tsp cayenne or to taste
- Freshly ground black pepper to taste
- 2 large tomatoes, peeled and chopped, or 2 cups canned chopped tomatoes
- 2 tsp. garam masala
- Water, if necessary
1. In a medium saucepan, combine the lentils, water, salt and bay leaf. Bring to a boil, reduce heat to med-low, and simmer the lentils until they are just soft, about 30 minutes. Do not drain the lentils! Discard the bay leaf, and then set the lentils aside.
2. In a large Dutch oven or saucepan with a nonstick surface add the potatoes with 2 tablespoons water, sprinkle them with the turmeric, cayenne, salt substitute and pepper. Cook the potatoes, tossing them, over medium heat, for about five to ten minutes.
3. Add the tomatoes, the reserved lentils and their cooking liquid andthe garam masala to the potatoes.
4. Cook the stew over medium-low heat for 20 – 30 minutes or until potatoes are soft, stirring the mixture from time to time and adding water, stock or broth if the stew seems to be too dry. I had to add more liquid as my potatoes took forever to cook. Remove bay leaf before serving.
Brody also points out that you can make a reasonable facsimile of Garam Masala by combining equal amounts of cardamon, cumin, cinnamon, coriander with smaller amounts of ground cloves and black pepper. See a recipe for Garam Masala here.
Yield: 6 Servings
Recipe adapted from Jane Brody’s Good Food Gourmet. I found this recipe on the Cooking Light Message board posted by Bobmark.