Instructions:

Yield: 6 servings

6 cup Water
1 1/2 cup Lentils
1 ea Red bell pepper, cubed
2 med Potatoes, cubed
2 ea Carrots, sliced
1 lg Spanish onion, chopped
2 ea Celery stalks, cubed
1/4 cup Soy sauce
1/2 tsp Pepper
1 ea Bay leaf

Spiced Oil
2 tbsp Olive oil
1 tsp Ginger, ground
1 tsp Turmeric
1 tsp Cumin, roasted

1. Combine the water, lentils, bell pepper, potatoes, carrots, onion, celery, soy sauce, pepper, and bay leaf in a large pot. Cover and bring to a boil; reduce the heat and simmer for 45 minutes.

2. Meanwhile, warm the oil in a small saucepan over low heat, 1-2 minutes. Remove from the heat and add the ginger, turmeric, and cumin. Stir and set aside

3. When the stew is cooked. add the spiced oil. SEason with salt and additional pepper if needed. Remove the bay leaf. Serve hot.

Can be refrigerated for up to 3 days.