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lentil stew, spicy chili beans

Hi again,

This is one of my favorite recipes. In fact I've either made it or given the
recipe to just about everyone I know and they've all loved it. So here it is.
It's from Vegetarian Times (9/89 issue).

Lentil Stew

1 onion, chopped
2 stalks celery, sliced
2 cloves garlic, minced
1 green pepper, chopped
1/2 cup water
1 cup barley
1 cup dry lentils
6 cups water
1 carrot, shredded 
2 cups low-sodium tomato sauce
2 Tbs. vinegar
2 Tbs. low-sodium soy sauce
1 tsp. basil
1/2 tsp. marjoram
Freshly ground pepper

Saute onion, celery, garlic, and green pepper in water until softened.  Add
barley, lentils and 6 cups water.  Bring to a boil, stir, reduce heat, cover
and cook for 30 minutes.  Add remaining ingredients, stir, cover and cook for
30 to 40 minutes more.  To thicken, allow stew to rest for 10 minutes.

Serves 6 to 8.

I added 1 teaspoon of salt and used regular tomato sauce, rather than the
low-sodium kind.

Here's another favorite, also from that same issue of Vegetarian Times:

Spicy Chili Beans

2 cups dry kidney beans
5 cups water
2 onions, chopped
1 green pepper, chopped
2 stalks celery, chopped
2 cloves garlic, crushed
1 16-oz. can tomatoes, chopped, with liquid
1 cup low-sodium tomato sauce
4 tbsp. chili powder*
2 tsp. ground cumin
1/4 tsp. crushed red pepper
1/8 tsp. cayenne pepper

Place beans and water in a large pot.  Bring to a boil, reduce heat, cover
and simmer for 2 hours.  Add remaining ingredients, cover and cook an
additional 2 hours.

Serves 4 to 6.

*IMO this is too much chil powder. I use 2 Tbsp and omit the red and cayenne
pepper and feel that it's spicy enough. Also, as with the lentil stew recipe
I added 1 teaspoon of salt and used regular tomato sauce. I suppose you could
soak and cook the beans first, and then proceed with the recipe, though I
never tried it that way.