Tex-Mex Brown Lentil Stew
1 cup dry brown lentils
1 large potato, cubed
1 large carrot, cubed
1/2 diced onion
2 diced garlic cloves
1 can diced tomato
2 vegetarian bouillon cubes (Knorr Suiza vegetarian bouillon cubes, I use x large)
1 bay leaf or 1 teaspoon ground bay leaf
2 teaspoons cumin
2 teaspoons chili powder
2 tablespoons lemon juice
1 bunch fresh cilantro
1/2 cup diced bell pepper or nopales, optional
Add dry lentils to a large pot with enough water to cover and a bay leaf and boil for 25 minutes or so. You just need enough water to boil, add more if necessary. After about 20 or 25 minutes, when the lentils start softening, add all the chopped vegetables, including the onion and garlic, and enough water as necessary only to boil and keep boiling for another 15 minutes or until the vegetables are tender. Remove bay leaf. Then, add the can of diced tomato with the spices, mix and let simmer for ten minutes or so - until most of the water is gone. Now add the lemon juice and a liberal (I use 1/2 cup loosely packed but that may be too much for most) amount of fresh cilantro leaves, mix and simmer for 2 minutes and serve. This is very strong cilantroness and other Mexican flavors so if you're usually not into that you wouldn't like this. Also, I've tried with green lentils and it's not the same.
SO HOW'D IT GO?
This was yummy! I served mine with rice. The recipe didnt specify when to add the stock, so I cooked my lentils in it. Thanks for the recipe!