Monday, January 17, 2011

Spicy lentil stew (a vegetarian chili)


2 teaspoons margarine
1 cup diced onions, garlic if desired
1 ½ pounds (4 cups) drained cooked lentils (reserve 2 cups cooking liquid)
2 cups drained canned tomatoes, chopped
1 cup tomato juice (I use tomato sauce)
1 tablespoon chili powder, or to taste
1 teaspoon salt
½ teaspoon ground cumin
1 bay leaf

In 2-quart saucepan, heat margarine until bubbly and hot; add onions and saute, stirring occasionally, until tender. Add remaining ingredients and stir to combine; bring mixture to boil. Reduce heat and let simmer, stirring occasionally, until mixture thickens and flavors blend, 45 minutes to 1 hour.

Remove and discard bay leaf before serving.

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