Lentil-Tomato Stew With Browned Onions

Lentil-Tomato Stew With Browned Onions

Ingredients

• 1 cup dried shiitake mushrooms
• 1 cup boiling water
• 1 tablespoon olive oil
• 3 carrots, quartered lengthwise and thinly sliced crosswise
• 8 cloves garlic, thinly sliced
• 3/4 cup lentils, rinsed and picked over
• 1 cup canned crushed tomatoes
• 3/4 teaspoon salt

• 3/4 teaspoon ground cumin
• 3/4 teaspoon ground ginger
• 1/2 teaspoon rubbed sage
• 3 cups water
• 1 large onion, halved and thinly sliced
• 2 teaspoons sugar
• 1 cup frozen peas

How to make it  1 hour, 15 minutes

• 1

  In a small bowl combine the shiitake mushrooms and boiling water. Let stand until the mushrooms are softened, about 20 minutes. Remove the mushrooms with a slotted spoon and reserve the liquid. Trim any stems from the mushrooms and thinly slice the caps. Strain the reserved liquid through a fine-meshed sieve or coffee filter. Set aside.
• 2

  In a large saucepan heat 2 teaspoons of the oil over medium heat. Add the carrots and garlic, and cook until softened, about 5 minutes.
• 3

  Stir in the lentils, tomatoes, salt, cumin, ginger, sage, mushrooms, and reserved liquid. Add 3 cups of water and bring to a boil. Reduce to a simmer; cover and cook until the lentils are tender, about 35 minutes.
• 4

  Meanwhile, in a large skillet heat the remaining 1 teaspoon of oil over medium heat. Add the onion and sugar; cook, stirring frequently until the onion is lightly browned, about 5 minutes.
• 5

  Add the peas to the stew and cook for 2 minutes to heat through. Serve the stew topped with the browned onions.

More Ideas:

• 2 cups of fresh, sliced mushrooms can be used in place of the dried mushrooms. Eliminate the hot water and the soaking step.
• Any vegetables can be added to this stew. Celery, red potatoes, sweet potatoes, and parsnips make wonderful additions. Chop finely and add with the carrots.