Recipe for Ginger Lentil Stew


    Yield: 4 servings

    1 cup Leeks, chopped
    1/2 ea Carrot, diced
    2 ea Celery stalks, diced
    1 tbsp Olive oil
    1 tbsp Ginger, minced
    3 cup Stock
    1 cup Lentils
    1 tsp Ground cumin, roasted
    1/4 tsp Pepper
    1/4 tsp Salt
    2 tbsp Soy sauce

    1. In a large heavy saucepan, saute the leeks, carrot, and celery in the olive oil over medium heat until they begin to wilt, 5-8 minutes. Add the ginger and garlic and saute for 2 minutes.
    2. Stir in the stock, lentils, cumin and pepper. Cover and cook for 30 minutes.
    3. Add the salt and soy sauce and cook until the lentils are soft, another 15-30 minutes. Serve with rice.

    Can be prepared up to 2 days ahead and refrigerated.