Lentil Stew with Curry Paste
COMPONENTS:
1 tablespoon olive oil
1 medium onion, chopped
1 medium carrot, sliced
1 stalk celery with leaves, chopped
4 cups chicken or beef stock
Juice and pulp of 1 lemon
1/2 cup lentils
1 cup sweet corn kernels
2 cloves garlic
1 tsp cumin seed
1 tsp coriander seed
1/2 tsp turmeric
1/2 tsp hot pepper sauce, or to taste
PREPARATION:
In a big stockpot, warm oil over medium heat and include carrot, celery, and onion and saute, stirring, till veggies have actually wilted and are fragrant, about 7 minutes.
Include stock, lemon juice and pulp, lentils, and cornand bring to a boil. Lower heat and simmer, covered, for 20 minutes.
In a spice grinder or a mortar and pestle, integrate garlic, cumin, coriander, hot and turmeric pepper sauce, then grind into a paste.
When stew is ready, add paste and stir well to integrate. Simmer for an extra 15 minutes, or till lentils are tender.
Serve hot. This mix is good with warm pitas or topped with plain low-fat yogurt.
