Tomato Lentil Stew Over Quinoa

---------- Recipe via Meal-Master (tm) v8.04

Title: Tomato Lentil Stew Over Quinoa
Categories: Stews, Low fat
Yield: 1 servings


2 c lentils -- washed
2 lg onions
5 md tomatoes
3 TB canola oil
: water
3/4 ts salt
1 1/2 ts marjoram
1 1/2 ts 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.

Recipe By : tara@starburst.umd.edu (Tara McDermott)

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