Recipe: Lentil and Potato Stew

LENTIL AND POTATO STEW

"To reduce the risk of having the stew stick to the pan or scorch, the dish can be prepared ahead through the cooking of the potatoes and the cooking completed shortly before serving. Or it can be fully cooked in advance and reheated in the oven or microwave."

1 cup lentils
4 cups water
1 tsp salt (optional)
1 bay leaf
1 Tbsp butter or margarine
1 Tbsp olive oil
2 to 3 large potatoes, peeled and cut into 1/2-inch cubes
1 tsp turmeric
1/4 tsp cayenne or to taste
Salt (optional) and freshly ground black pepper (to taste)
2 large tomatoes, peeled and chopped (or 2 cups canned chopped tomatoes)
2 tsp. garam masala*
1 tsp sugar or honey
Water (as needed)

In a medium saucepan, combine the lentils, water, salt (if desired), and bay leaf. Bring to a boil, reduce heat to medium-low, and simmer the lentils until they are just soft, about 30 minutes. Do not drain the lentils! Discard the bay leaf; set the lentils aside.

In a large Dutch oven or saucepan with a nonstick surface, heat the butter or margarine and oil briefly, and add the potatoes. Sprinkle them with the turmeric, cayenne, salt (if desired), and pepper. Cook the potatoes, tossing them, over medium heat, for about five minutes.

Add the tomatoes, the reserved lentils and their cooking liquid, the garam masala and the sugar or honey to the potatoes. Cook the stew over medium-low heat for 10-15 minutes, stirring the mixture from time to time and adding water if the stew seems to be too dry.

Serving suggestion:
Serve with a cucumber raita or a mixed green salad and brown or white rice.

*You can prepare a reasonable garam masala by combining equal amounts of ground cardamom, cumin, cinnamon, coriander with smaller amounts of ground cloves and black pepper.

Makes 6 servings
Source: Jane Brody's Good Food Gourmet by Jane Brody