Archive for April 1st, 2010

This tasted authentically Indian and authentically healthy. Served best with rice (I used brown). I also cut back on the spice temperature – original called for loads of cayenne pepper – I used 1/8 teaspoon!

Spicy red lentil and chickpea stew (from Kalyn’s Kitchen)

1 large onion, finely chopped

1 tablespoon olive oil

1 – 2 teaspoons finely grated fresh ginger

1 tablespoon minced garlic

1 teaspoon turmeric

3/4 cup celery, finely diced

1 teaspoon garam masala

1 1/2 teaspoon ground cardamom

1/8 teaspoon cayenne pepper

1 teaspoon ground cumin

6 cups stock

1 1/2 cups red lentils (red really does make the difference here in presentation)

1 15-ounce can chickpeas, rinsed

1 14.5 ounce can diced tomatoes (do not drain)

cooked brown rice for serving

Heat olive oil in heavy pot with tight-fitting lid. Add onions, ginger, garlic, and turmeric, and gently saute, stirring often, for about 7 minutes, until onions are quite soft but not browned. Add diced celery, garam masala, ground cardamom, cayenne pepper, and ground cumin, and saute 3 – 4 minutes more, until celery barely starts to soften.

Add the stock, red lentils, canned tomatoes, and chickpeas, and bring mixture to a gentle boil. When it starts to bubble, reduce heat to the barest simmer, and cover pan with lid. Let mixture simmer, stirring a few times, until lentils are dissolved enough that mixture has thickened into a chunky stew. Serve hot over brown rice. Makes 6 – 8 servings.


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