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.