Lentil stew

Name: Lentil stew
Yield: 8 servings
Cuisine: Accompaniment
Ingredients: 500.00 g lentils brown, sorted and rinsed; 3.00 onion sliced; 3.00 garlic cloves, crushed; 3.00 cinnamon stick; 10.00 ml cumin seeds; 4.00 ml turmeric; 4.00 ml coriander; 4.00 ml fresh ginger; 15.00 ml sugar; salt and freshly ground black pepper to taste; 4.00 tomatoes peeled and diced

8 servings

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Pulses

By Food24 November 03 2009

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Ingredients (11)

500.00 g	lentils — brown, sorted and rinsed
3.00	onion — sliced
3.00	garlic — cloves, crushed
3.00	cinnamon — stick
10.00 ml	cumin — seeds
4.00 ml	turmeric
4.00 ml	coriander
4.00 ml	fresh ginger
15.00 ml	sugar
	salt and freshly ground black pepper — to taste
4.00	tomatoes — peeled and diced

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Method:

Boil the lentils in salted water until soft, but not mushy. Drain and set aside.
In the meantime, sauté the onion, garlic and cinnamon in oil until the onion is soft.)
Add the seasonings, except the sugar, and stir-fry for one more minute. Add the diced tomato and simmer until a thick sauce is formed.
Add the cooked lentils and stir to blend.
Heat until warmed through.
(The dish tastes even better if served the day after it is made.)