INGREDIENTS

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