Spicy Red Lentil Vegetable Stew
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1 Tbsp olive oil
2 medium jalapeno peppers, finely chopped
1 tsp cumin seeds
2 Knorr Vegetarian Vegetable Bouillon cubes, dissolved in 3 cups water
1 cup red lentils, rinsed and drained
1 can (28 oz) whole peeled tomatoes, undrained and chopped
4 carrots, cut into 1-inch pieces (about 2 cups)
2 medium potatoes, cut into 1-inch pieces (3 cups)
1 Tbsp curry powder
1 Tbsp lemon juice
1/2 cup frozen green peas
1 Tbsp chopped fresh cilantro
Instructions:
Heat olive oil in 1-quart saucepan over medium heat and cook jalapenos and cumin seeds, stirring occasionally, 2 minutes. Remove from heat and set aside.
Bring vegetable bouillon mixture, lentils, tomatoes with juice, carrots, potatoes, curry powder and lemon juice to a boil in 4-quart saucepot over high heat. Reduce heat to low and simmer, stirring occasionally, 30 minutes or until vegetables are tender. Stir in jalapeno mixture and peas. Simmer, stirring occasionally, 5 minutes. Season, if desired, with salt and ground black pepper. Sprinkle with cilantro and serve, if desired, with hot cooked rice.
Serves 6.
From letsmakeknorr.com