Hi everyone! Please meet Suzanne Aptman, the third celebrity home chef in our series who blows friends away at her lunch time gatherings with this dish created by none other than Larry David’s ex-wife, Laurie David! It is in Laurie’s cookbook for family bonding:
“>http://www.amazon.com/Family-Dinner-Great-Ways-Connect/dp/0446565466
Suzanne is a fan of all things healthy and bonding and she hopes you enjoy this recipe!
P.S. Check me out on the Martha Stewart show tomorrow, Jan. 6th , on the Hallmark Channel-I’ll have a link to the video soon!
Here’s a link for the preview info:
http://www.marthastewart.com/the-martha-stewart-show
Big THANK YOU to Maggie Drucker!!!!!
Lentil Stew with potatoes warm indian spices
Ingredients
2 TBL olive oil
2 medium onions, chopped
3 cloves garlic chopped
2 TBL grated fresh ginger
1 TBL garam masala
1 cup diced carrots
1 large potato, peeled and cut into small cubes
2 cups brown lentils, rinsed
1 14 oz cal diced tomatoes undrained
1 cup unsweetened coconut milk
5 cups vege or chn broth
1 cup frozen peas, defrosted
salt and pepper to taste
yogurt to garnish
Makes 6 servings
In soup pot heat olive oil and fry the onions til wilted and golden, then add the garlic, ginger and spices and stir for a moment until they are fragrant. Be very careful not to burn the spices, as this will make them bitter.
take half the mixture and set it aside for later. Add the carrots, potato, lentils, tomatoes, coconut milk, and stock. Let the stew simmer, without a lid, for about 30 to 40 minutes until the potatoes and lentils are tender.
Fold in the remaining onion and spice mixtre. Add the peas to the stew last to keep their brilliant color. Simmer for another few minutes ntil the dtew is heating through. season with salt and pepper.
Serve with a dollop of yogurt, warm naan bread or pita, perhaps brown rice
One Response
I am not a better cook, but I sure have a lot of great recipes since reading your blog. This was so easy and delicious. As always, thank you from a grateful fan!