Tuesday, August 28, 2012

Veggie and Lentil Stew

Not that anyone can tell, but I’ve been busting my buns in the gym doing Jamie Eason’s Livefit trainer on bodybuilding.com. It’s a good program I’m just having a hard time sticky to the chardonnayless, high-protein dining plan. I’m still plugging away at it, but am a little chicken and tilapia’d out at the moment, so I working some legumes into the picture for some vegetarian workout-supportin grub.

For this veggie stew I fist simmered yellow split peas in water with turmeric until almost a little overcooked so I could mash them with a whisk and use them to thicken the stew.

 

 

 

 

 

 

Then I proceeded to halfway follow a couple of recipes to come up with and Indian-ish stew using a curious mix of Indian and not-so-Indian ingredients that were easy to get my hands on.

I plan to someday make Sambar Masala because I like spicy food, but in my laziness I just purchased Garam Masala.I didn’t trip over any tamarind pulp in the aisles of Wegman’s, so I used  pomegranate molasses. And if I can ever find an easy way to get my hands on fenugreek that will be a wonderful day. In the meantime I just cook without it.

Using a can of tomato juice is probably also cheating, but it all worked out as a good way to cook up this week’s veggie haul.

 

 

 

 

 

Print

Vegetable and Lentil Stew

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1.5 hours

I used a bunch of vegetables because it's what I had on hand, be would be nice with just green beans or eggplant or cauliflower or any other combination with the tomatoes.

Ingredients:

2/3 cups yellow split peas
1 tsp tumeric
2 Tbsp olive oil
1 tsp black mustard seeds
1 tsp cumin seeds
1 tsp red pepper flakes
2 tsp curry powder
1 Tbsp garam masala
1/2 cup shallots, sliced
2 jalapeños, chopped
1 - 2 eggplants, in 1" cubes
2 tomatoes, cut into 1/2" wedges
1 cup green beans, cut into 1" pieces
2 small squash, halved and sliced
3 cups tomato juice
2 Tbsp pomegranate molasses
salt and cayenne to taste
cilantro to garnish

Directions:

- combine peas, tumeric and 5 cups of water in a sauce pan, bring to a boil, reduce to a simmer, cover and cook until slightly overcooked; about 30 - 40 minutes
- mash peas with a wire whisk and set aside
- heat oil in large pot and add mustard seeds, cumin seeds, chili flakes and stir for 1 minute
- add shallots, curry and masala and cook another minute
- add the vegetables and sauté 5 minutes
- add tomato juice, molasses and simmer until vegetables are tender; about 30 - 40 minutes
- add the mashed peas to thicken the stew and serve topped with cilantro

  Pin It

One Response to “Veggie and Lentil Stew”

  1. 1

    Lauren — September 7, 2012 @ 12:48 pm

    Thank goodness you are posting all of these fabulous recipes! I just joined a fall CSA and will need lots of ideas for Fall veggies! Can’t wait to see you Saturday!

Leave a Comment