Lentil and Potato Stew

By Bostoncook

Ingredients

• 1 cup lentils
• 4 cups water
• 1 tsp salt, optional
• 1 bay leaf
• 1 Tbsp butter or margarine
• 1 Tbsp olive oil
• 2 large potatoes, peeled and cut into 1/2" cubes (2 to 3)
• 1 tsp turmeric
• 1/4 tsp cayenne
• Salt to taste (optional)
• Freshly ground black pepper to taste
• 2 large tomatoes, peeled and chopped, or 2 cups canned chopped tomatoes (I use crushed, and have even used sauce in a pinch)
• 2 tsp. garam masala
• 1 tsp sugar, or honey
• Water, if necessary

Preparation

Step 1

1. In a medium saucepan, combine the lentils, water, salt (if desired0 and bay leaf. Bring to a boil, reduce heat to med-low, and simmer the lentils until they are just soft, about 30 minutes.Do not drain the lentils! Discard the bay leaf, then set the lentils aside.

2. 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 5 minutes.

3. 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 (I go a bit longer until I reach a thickness I like), stirring the mixture from time to time and adding water if the stew seems to be too dry.

This was delicious and very easy. I followed Bob's suggestion and upped the spices a bit, also used crushed tomatoes. DEFINITELY needed the chutney and the sour cream - would not have been the same without it. Better the next day. Would be good with cilantro on top.