- 2 cups lentils, washed
- 2 large onions
- 5 medium-large tomatoes or 7 smaller ones (this ingredient varies in quantity)
- 3 tablespoon canola oil
- water for boiling
- 3/4 teaspoon salt (or to taste)
- 1 1/2 teaspoon marjoram
- 1 1/2 teaspoon savory
In a medium-large saucepan boil lentils in water for about 30 – 40 minutes (or until thoroughly cooked). While these are cooking, chop onions and tomatoes. In a very large skillet or pan, sautee onions until they are just about cooked (mostly translucent). Add tomatoes and stir occasionally. Crush the marjoram and savory in your palm and rub together to release the flavor, and add to the pan. Add the salt. When it seems the tomatoes are fairly stewy and cooked, add the cooked, well drained lentils (which by this time should be done). Cook together for a few minutes to get an even mixture.
To cook quinoa, boil two parts water to one part quinoa. Add grain (supposedly you’re supposed to rinse it, but I don’t have a fine enough colander, so I do without this step). Cover and lower to a simmer. Cook for 15 minutes. Stir and let sit covered off the heat for ten minutes before serving.
This is a really good dish with steamed cauliflower and for a really neat touch, try adding some cooked arame seaweed on top. Soak a handful of arame in cold water (you don’t need very much of this – a little goes a LONG way, and it’s very very dense in nutrition). In a small pan heat some oil and add a couple cloves of chopped or pressed garlic, and a very small amount of diced ginger (optional). Add drained and squeezed arame and sautee for a few minutes. Add soy sauce to taste. When the arame becomes crispy it’s ready to eat. Just sprinkle on top of the stew, or any pasta dish for that matt