*  Exported from  MasterCook  *
 
                       Tomato Lentil Stew over Quinoa
 
 Recipe By     : tara@starburst.umd.edu (Tara McDermott)
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Low fat                          Stews
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      cups          lentils -- washed
    2      large         onions
    5      medium        tomatoes
    3      tablespoons   canola oil
                         water
      3/4  teaspoon      salt
    1 1/2  teaspoons     marjoram
    1 1/2  teaspoons     savory
 
 In a medium-large saucepan 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, sautee onions until they are 
 just about cooked (mostly translucent).  Add tomatoes and stir 
 occasionally.  Crush the marjoram and savory in your palm and rub together 
 
 to release the flavor, and add to the pan.  Add the 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 a few 
 minutes to get an even mixture. To cook quinoa, boil two parts water to 
 one part quinoa.  Add grain (supposedly you're supposed to rinse it, but I 
 
 don't have a fine enough colander, so I do without this step).  Cover and 
 lower to a simmer. Cook for 15 minutes.  Stir and let sit covered off the 
 heat for ten minutes before serving. This is a really good dish with 
 steamed cauliflower and for a really neat touch, try adding some cooked 
 arame seaweed on top.  Soak a handful of arame in cold water (you don't 
 need very much of this - a little goes a LONG way, and it’s very very 
 dense in nutrition).  In a small pan heat some oil and add a couple cloves 
 
 of chopped or pressed garlic, and a very small amount of diced ginger 
 (optional).  Add drained and squeezed arame and sautee for a few minutes.  
 
 Add soy sauce to taste.  When the arame becomes crispy it’s ready to eat. 
 Just sprinkle on top of the stew, or any pasta dish for that matter.
 
 
                    
 
 
 
 
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