four corners lentil stew

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For the lentils:


1 cup red lentils, picked over

2 tbsp coconut oil or ghee

1 large onion, finely chopped (or thinly sliced leeks, white parts only)

1 tsp salt

5 garlic cloves, minced

1 tbsp minced, fresh ginger

1 tbsp ground cumin

1/4 tsp cayenne

1 425-gm can plum tomatoes, chopped

1 lemon, sliced into rounds 

3 cups Vegetable Stock

fresh cilantro, flat-leaf parsley or scallions for garnish


Sesame Rice:


1 cup short-grain brown rice

2 1/2 cups water

3/4 tsp salt

1/4 cup sesame seeds

 


For the lentils…


1. Rinse the lentils under cold running water in a fine-mesh sieve until the water runs clean.

2. Heat the oil in a medium saucepan over medium-high heat until shimmering. Add the onion and salt and cook, stirring, until it is soft and translucent, about 5 minutes. Add the garlic, ginger, cumin,  and cayenne and cook until fragrant, 1 minute. Stir in the tomatoes, three of the lemon slices, the stock, and the lentils.

3. Bring the mixture to a boil, then reduce the heat to medium-low, cover, and simmer for 20 to 30 minutes until the lentils are tender.

 


Sesame Rice:


1 cup short-grain brown rice

2 1/2 cups water

3/4 tsp salt

1/4 cup sesame seeds

1. Rinse the rice under cold running water in a fine mesh sieve until the water runs clear. Combine the rice, water, and salt in a small saucepan and bring to a boil over medium-high heat. Reduce the heat to low, cover, and cook for 45 to 60 minutes or until the rice is tender and all the water has been absorbed. Remove the rice from the heat and allow it to rest for 10 minutes, then fluff with a fork.

2. While the rice cooks, toast the sesame seeds over medium heat in a small skillet, stirring constantly, for about 5 minutes until lightly golden. Fold the sesame seeds into the rice.

3.  Squeeze the remaining lemon slices over the stew and season with salt to taste, Serve the stew over the sesame rice and sprinkle it with your choice of garnish.