Eva's Lentil and Potato Stew.

Updated Nov 16, 2022.

Description

Eva brought this over in December 2021. It's adapted from Lentil and Potato Stew with Spiced Oil (from The Occasional Vegetarian, by Karen Lee)

Eva says: I always make at least a double batch in my large stockpot. I usually buy a bag of celery, because who uses 4 stalks of celery? I can get individual carrots but I sometimes get a small bag of them. Have tried it with a bag of baby potatoes, but those didn't reheat very well, so I would get bigger potatoes and just cut them into chunks. I chop all the veggies into the stockpot and try to stop when it's about full - this stuff won't really cook down, so leave room! All the veggies will become soft, so I am fairly lazy and leave everything in generous chunks - no 1/3" carrots rings for me. Since it's a stew, the proportions are fairly fluid; extra anything is pretty much fine. I often freeze individual portions of this and bring 'em in to work for lunch, although if you don't defrost it takes forever to heat up.

Ingredients

  • 6 c. water
  • 1.5 c lentils
  • 1 red or yellow bell pepper, cut into 1" squares (I usually get at least one of each)
  • 2 medium potatoes, peeled or unpeeled, cubed
  • 2 unpeeled carrots, cut into 1/3 inch rounds
  • 1 large Spanish onion, cut into 1" pieces
  • 2 celery stalks, cut into 1" pieces
  • 1/4 c. soy sauce (or tamari - I prefer Kikkoman soy sauce because it's brewed; La Choy gets its color and flavor from the addition of corn syrup and caramel color.)
  • 1/2 t freshly ground black pepper (I always just grind until it looks good, but I like pepper.)
  • 1 bay leaf

For the Spiced Oil:

  • 2 T olive oil or butter (I have never tried with butter)
  • 1 t ground ginger
  • 1 t turmeric (careful, this stuff stains. I have used it for dyeing eggs and once a shirt, because it's a lovely bright yellow…)
  • 1 t ground cumin

Directions

  1. Combine the water, lentils, bell pepper, potatoes, carrots, onion, celery, soy sauce, pepper, and bay leaf in a large pot. Cover and bring to a boil; reduce the heat and simmer for 45 minutes.
  2. Meanwhile, warm the oil in a small saucepan over low heat, 1 to 2 minutes. Remove from the heat and add the ginger, turmeric, and cumin. Stir and set aside.
  3. When the stew is cooked, add the spiced oil. (mix it in.) Season with salt (I use more soy sauce instead) and additional pepper, if needed. Remove the bay leaf. Serve hot.

This stew can be refrigerated for up to 3 days.