Black Lentil Stew with Yellow Corn Niblets from the kitchen of Sharmagne Leland-St. John 1 cup black lentils 2 cups vegetable or chicken broth 2 celery ribs, chopped One 15 ounce can corn niblets, reserve juices ½ red bell pepper, julianne 2 large scallions, chopped 1 medium knob ginger, grated Garam masala to taste Ground Cumin to taste Ground coriander to taste Paprika, to taste Turmeric, to taste ¼ bunch cilantro, stems removed ¼ bunch curley parsley, stems removed Rinse the lentils under cold running water. Place into a large soup kettle. Add the broth bring to a boil then simmer covered with the lid tilted for 20 to 25 minutes. While this is cooking chop all the vegetables. When the lentils are cooked pour the can of corn with its juices into the kettle. Add the other vegetables mix well. Cook over medium heat as you add the ginger and spices, and the parsley and cilantro. Heat thoroughly and serve warm. Serves two as a side dish or one as a main meal. Double the recipe for 4 servings
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