Lentil-Tomato Stew With Browned Onions
The lentils in this hearty vegetarian main dish recipe are full of fiber to fill you up. Rich flavor comes from caramelized onions and aromatic spices. For the nonvegans, serve topped with some crumbled goat cheese or feta.
Number of servings : 4
Prep time: 30
Cooking time: 45
Type of meal : | Main Courses | Main Courses
Special diet : | Vegetarian
1 cup dried shiitake mushrooms
1 cup boiling water
4 teaspoons olive oil
3 carrots, quartered lengthwise and thinly sliced crosswise
8 cloves garlic, thinly sliced
3/4 cup lentils, rinsed and picked over
1 cup canned crushed tomatoes
3/4 teaspoon salt
3/4 teaspoon ground cumin
3/4 teaspoon ground ginger
1/2 teaspoon rubbed sage
1 large onion, halved and thinly sliced
2 teaspoons sugar
1 cup frozen peas
1. In a small bowl, combine the shiitake mushrooms and boiling water. Let stand for 20 minutes, or until softened. With your fingers, remove the mushrooms from the soaking liquid, reserving the liquid. Trim any stems from the mushrooms and thinly slice the caps. Strain the reserved liquid through a fine-meshed sieve or coffee filter; set aside.
2. In a large saucepan, heat 3 teaspoons of the oil over medium heat. Add the carrots and garlic, and cook for 5 minutes, or until softened.
3. Stir in the lentils, tomatoes, salt, cumin, ginger, sage, mushrooms, and reserved liquid. Add 3 cups of water, and bring to a boil. Reduce to a simmer; cover and cook for 35 minutes, or until the lentils are tender.
4. Meanwhile, in a large skillet, heat the remaining 1 teaspoon oil over medium heat. Add the onion and sugar; cook, stirring frequently for 5 minutes, or until the onion is lightly browned.