Tomato Lentil Stew Over Quinoa

We stand at the crossroads between fear of others and fear of God. The road leading to the fear of man may be expressed in terms of favoritism, wanting others to think well of you, fearing exposure by them, or being overwhelmed by their perceived physical power. When these fears are not combated with the fear of the Lord, the consequences can be devastating. But when God is given his rightful place in our lives, old bonds can be shattered.

Edward Welch

CATEGORY	CUISINE	TAG	YIELD
		Soup	8	Servings

INGREDIENTS

2	c	Lentils, washed
2		Onions
5		Medium-large tomatoes -or-
7		Smaller ones, this
		ingredient varies in
		quantity
3	T	Canola oil
		Water for boiling
3/4	t	Salt, or to taste
1 1/2	t	Marjoram
1 1/2	t	Savory
		Quinoa, enough for amount of
		servings
		Water

INSTRUCTIONS

In a medium-large saucepan boil lentils in water for about 30 - 40
minutes (or until thoroughly cooked). While these are cooking, chop
onions and tomatoes. In a very large skillet or pan, sautee onions
until they are just about cooked (mostly translucent). Add tomatoes
and stir occasionally. Crush the marjoram and savory in your palm and
rub together to release the flavor, and add to the pan. Add the salt.
When it seems the tomatoes are fairly stewy and cooked, add the
cooked, well drained lentils (which by this time should be done).  Cook
together for a few minutes to get an even mixture.  To cook quinoa,
boil two parts water to one part quinoa. Add grain  (supposedly you're
supposed to rinse it, but I don't have a fine  enough colander, so I do
without this step). Cover and lower to a  simmer. Cook for 15 minutes.
Stir and let sit covered off the heat  for ten minutes before serving.
This is a really good dish with steamed cauliflower and for a really
neat touch, try adding some cooked arame seaweed on top. Soak a
handful of arame in cold water (you don't need very much of this - a
little goes a LONG way, and it's very very dense in nutrition). In a
small pan heat some oil and add a couple cloves of chopped or pressed
garlic, and a very small amount of diced ginger (optional). Add
drained and squeezed arame and sautee for a few minutes. Add soy  sauce
to taste. When the arame becomes crispy it's ready to eat. Just
sprinkle on top of the stew, or any pasta dish for that matter.
REC.FOOD.RECIPES  From rec.food.cooking archives.  Downloaded from
Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 129 Calories From Fat: 49 Total Fat: 5.6g Cholesterol: 0mg Sodium: 301.8mg Potassium: 348.6mg Carbohydrates: 16g Fiber: 5.3g Sugar: 3.8g Protein: 5.4g