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Tomato Lentil Stew over Quinoa |
Ingredients (use vegan versions):
- 2 cups lentils, washed
- 2 large onions
- 5 medium-large tomatoes or 7 smaller ones (this ingredient varies in quantity)
- 3 tablespoon canola oil
- water for boiling
- 3/4 teaspoon salt (or to taste)
- 1 1/2 teaspoon marjoram
- 1 1/2 teaspoon savory
Directions:
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.
Serves:
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