1 1/2 cups water
1/2 cup red lentils
3 stalks celery, sliced
2 carrots, sliced
1/2 inch piece gingerroot, minced
1 small onion coarsely chopped
3 ripe roma tomatoes, diced
OR one 15-ounce can, diced
1 teaspoon salt
2 teaspoons cumin
1 teaspoon allspice
In a large pot, bring water to a boil.
Add lentils, celery, carrots, ginger, and onion.
Reduce heat, and simmer until lentils are tender,
about 30 minutes.
Add tomatoes and seasonings;
simmer until heated through, about 5 minutes.
To submit a recipe click here
We would like to thank
The Convenient Vegetarian,
by Messina and Schumann, p. 74
and A SPECIAL THANKS TO THE VEGETARIAN VOICE
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Last Update: 03/29/2000