Tuesday, April 23, 2013

Zucchini and Red Lentil Stew

The only fresh veggies I had in my refrigerator were some zucchini squash and red bell peppers. I scrambled through my pantry to see what I could whip up, and decided to make a Red Lentil Stew!  If I had an onion, I would have definitely started this with sauteed onion...




Zucchini and Red Lentil Stew
by Sarah Farsh March 23, 2013
  • 3 zucchini squash, diced
  • 2 red bell peppers, seeded and diced
  • 1 cup shitakki mushrooms (I used frozen)
  • 1 can diced tomatoes (unsalted, no-oil)
  • 2 cups red dried red lentils
  • 1 tsp mustard seeds
  • 1 tsp turmeric
  • pinch of cinnamon
  • 1 tbsp garlic powder
  • 1 tsp chili powder
  • 1 tsp agave nectar
  • 1 tsp soy sauce
  • juice of one lemon
  • 1/2 cup vegetable stock
In a pot, saute in order: zucchini, red peppers and shitakki mushrooms. Add lentils, mustard seeds, all spices, diced tomatoes, agave nectar, soy sauce, lemon juice and vegetable stock, and mix together well. Cook on low/medium heat, stirring occasionally, for 15-20 minutes. Serve with qunioa, brown rice, or on its own!




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