Date: Sat, 27 Nov 93 13:14:47 PST
From: Peter_Brooks (firstname.lastname@example.org)
Lentil and Bulgur wheat stew.
I called this a stew, but I'm not sure what it really should be called. It
makes a good potluck dish; it's quick to prepare, uses a minimum of pots,
and tastes pretty good.
3/4 Cup (6 ounces) dried lentils, washed and picked over.
4 cups water.
1 stalk celery [optional; works either way]
3 medium carrots, sliced in 2/4" chunks [Use less if you add the celery.]
2cups (1 medium) yellow onion, chopped
1tsp Tamari, or to taste
Spices: cumin, paprika, black pepper, coriander seed.
It's best to have the veggies all sliced and ready to cook before starting
the bean cooking.
Bring the lentils and the water to a boil in a large saucepan, then reduce
to a simmer. Keep an eye on the clock; 10 minutes later, add the carrots,
return to a boil, and simmer 5 minutes longer.
While the lentils are cooking, start sauteing the onion to translucency,
using balsamic vinegar as the liquid. Add the mushrooms and tamari. Add
to the lentil/carrot mixture. Add the spices. (I added a few coriander
seeds to the onions while I sauted. Wasn't hot enough to get them to pop,
(The lentils have simmered a total of 15 minutes by now.)
Add the bulgur [and celery], and simmer for 5-10 minutes. The water should
be absorbed by now, so be careful about burning it. I transferred it to a
10 x 10 x 2" Corning dish for serving.
This much food keeps good and warm on the way to a potluck. It came off
the stove just as I left, dirty dishes in the sink, and all. :-) It was
warm enough about 45 minutes later when we ate. It also reheats well in