Tomato lentil stew over quinoa

Tomato lentil stew over quinoa
  Stews    Low Fat    Lentils  
Last updated 10/4/2011 8:27:06 PM. Recipe ID 61675. Report a problem with this recipe.

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      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.

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Recipe ID 61675 (Apr 03, 2005)

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