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

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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