Sweet & Spicy Lentil Stew

Ingredients And Procedures

Ingredients
1 1/2	cup	basmati rice
1	cup	red lentils
1 1/2	cup	potatoes, cut up small
2	each	garlic, cloves, chopped
1	teaspoon	olive oil
1	each	onion, cut up
1	teaspoon	cumin, ground
1	tablespoon	sweet hungarian paprika
1/2	teaspoon	curry
1/8	teaspoon	cayenne
1/2	teaspoon	chili powder
1	teaspoon	worcesteshire sauce
1	tablespoon	tamari
1	tablespoon	vinegar
2	tablespoon	honey
2	cup	tomatoes, chopped
6	oz	tomato paste
1	cup	vegetable stock
1	cup	green peas
1		salt, to taste
1		pepper, to taste

Directions:
Start rice cooking. Rinse & cook lentils and potatotes (approx. 25-30 min.) When done, drain & set aside. Use plenty of water to cook lentils. While lentils are cooking, toast garlic. (Pile garlic in corner of a heavy, non-stick pan. Put a few drops of olive or other good-flavored oil over it. Toss garlic in the oil until coated. Saute, keeping careful watch, until the garlic is toasted. Gives a wonderful flavor and aroma to the food and your kitchen!). Add onions to the toasted garlic and saute in stock or water until they are just translucent. Add chopped tomatoes. Make 1 cup of stock in a 2 cup measuring cup. Add tomato paste to the stock. Mix well. Add spices, tamari, vinegar, honey, etc. to that mixture and blend. Spice measurements are approximate and on the mild side. Add liquid to sauted onions. Add stock or water as needed & continue simmering. When lentil-potato mixture is cooked, drain and mix it into the saute. Add green peas & cook another 5 minutes. Add salt & pepper to taste. Optional: Add chick peas.

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