Red Lentil Stew (Serves 4)
- 2 1⁄2 cups red lentils
- Veggie stock or filtered water to cover lentils by 2 inches
- 3-inch piece of kombu
- 1 onion, diced
- 3 garlic cloves, minced
- 2-inch piece of ginger, minced
- 1⁄2 teaspoon turmeric
- 3 carrots, cut in rounds
- 4 celery sticks, cut on a diagonal
- 1⁄2 teaspoon marjoram
- 1⁄4 teaspoon ground black pepper
- Large pinch red pepper flakes
- 1 teaspoon or more of Sumac (Optional to give salty flavor)
In a large pot add red lentils, veggie stock or filtered water and kombu. Add onion, garlic, ginger and turmeric. Bring to a boil.
Add carrots, celery, marjoram, black pepper, and red pepper flakes. Cook until lentils are soft. About 30 minutes.
Add Sumac. Take kombu out of pot and cut in small pieces and return to pot. Stir well and serve.