Lentil-Tomato Stew with Browned Onions

Preparation time | 15 minutes

Cooking time | 1 hour

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 sterns 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.

Each serving provides | Calories 237, fat 3 g, saturated fat 0 g, cholesterol 0 mg, sodium 496 mg, carbohydrates 43 g, fiber 13 g, protein 13 g.