Lentil Stew
Time to Prepare: 40 Minutes
Number of Servings: 6
Ingredients:
1 Tablespoon Olive Oil
2 Small Carrots, raw
1 Teaspoon(s) Curry powder
2 Medium Red Potatoes
8 Cup(s) Vegetable Broth (If you can get Not-chicken bouillons it taste best
1/4 Teaspoon(s) Cinnamon, ground
1 Teaspoon(s) Cumin seed ground
4 Ounce(s) Angel Hair Pasta, Wheat about half of a package
5 Large Garlic, raw
2 Medium Tomatoes, red, ripe, raw, year round average chopped
1 Large Onions, raw
1 Cup Lentils, pink, raw
Pepper, black to taste
1/4 Teaspoon(s) Salt or to taste
Instructions:
In a large soup pot, heat the oil over medium heat. Add the onions and garlic and sauté until translucent. Add the potatoes and carrots and saute until slightly brown. Add the cinnamon, cumin, and curry and sauté about 2 minutes. Add the tomatoes and stir.
Add vegetable broth and bring to a boil. Lower heat and simmer for 15 minutes. Add lentils and simmer 15 more minutes, or until the lentils almost completely soft.
Break the angel hair pasta into little pieces and add to stew and let simmer until just tender (about 3 minutes).
Additional Notes:
This is my version of a lentil soup I used to eat at a Turkish restaurant. You can add less or more vegetable broth to your desired consistency.
