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Category:Vegetarian - Author:N/A- Contributor:
Lentil Tomato Stew
Ingredient:


  • 2 cups brown lentils
  • 2 large onions
  • 5 tomatoes
  • 3 Tbsp. oil
  • 3/4 tsp. salt (or more to taste)
  • 1 1/2 tsp. marjoram
  • 1 1/2 tsp. savory



Direction:

Boil lentils in water for about 30 - 40 minutes (or until thoroughly cooked). While these are cooking, chop onions and tomatoes. In a very large skillet or pan, saute onions until translucent. Add tomatoes and stir occasionally. Add marjoram, savory and salt. When it seems the tomatoes are fairly stewy and cooked, add the cooked, well drained lentils (which by this time should be done). Cook together for 10-15 minutes more.


This seems to go exceptionally well with steamed cauliflower on the side, and goes well over rice, or other grains, such as quinoa.

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Pick of the Week
Title:COUNTRY CABBAGE - Author: N/A - Contributor:
Ingredient:

  • 1/2 head cabbage, coarsely chopped
  • 3 tbsp. butter
  • 1 tbsp. flour
  • Salt and pepper



Direction:
Boil cabbage until tender. Drain well. Add butter, heat until melted. Sprinkle with flour, salt and pepper to taste. Mix well.
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