Lentil Soup Variations - Vegetable Stew Recipe
In yesterday's post, I gave a recipe for simple dal/lentil soup. As I've said in a previous post, lentils are very versatile. You can make a simple soup or add ingredients to it to make it a chunky soup or even a stew. To make a stew, either add a bit less water, or cook on low a bit longer. (Don't forget to keep an eye on the dish as lentils burn quickly. And the burnt protein not only stinks up your place, but it'll ruin your pots, sometimes beyond repair.)Today's recipe follows yesterday's. Just add any of the following ingredients at the same time you add the lentils:
- Green beans, snapped into 1-2 inch lengths.
- Potatoes, large-diced.
- White radish, cut into 1/4 inch wide strips of about 1 inch in length.
- Eggplant, diced. For a bit of difference, try the small, globe-shaped green-striped Thai eggplants.
- Broccoli, cut into small florets. Don't use ground up pieces, as they'll make the soup/stew mealy.
- Large diced onions (cut in 1/8ths) or slivers.
(c) Copyright 2005-present, Raj Kumar Dash, http://www.chameleonintegration.com/blogs/vegfusion
