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Tomato Lentil Stew over Quinoa
Recipe By : tara@starburst.umd.edu (Tara McDermott)
Serving Size : 1 Preparation Time :0:00
Categories : Low fat Stews
Amount Measure Ingredient -- Preparation Method
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2 cups lentils -- washed
2 large onions
5 medium tomatoes
3 tablespoons canola oil
water
3/4 teaspoon salt
1 1/2 teaspoons marjoram
1 1/2 teaspoons savory
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.
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