Red Lentil Stew #3 - again!

Tonight I had the red lentil stew #3 for supper. Although I originally posted this recipe Jan 24, 2010, I thought I would re-post it again. This is a very delicious stew and once the grating of the 4 tbsp of ginger is finished, it is an easy and quick recipe to make! I have continued to make this stew on a regular basis since Jan 2010 and thought it would be a good one to share again.

Here is the recipe for Red Lentil Stew #3 (see picture to the left):
2 tbsp olive oil, 1 medium onion, chopped, 2 celery ribs, chopped, 1/2 leek, chopped, 3 garlic cloves, minced, 4 tbsp ginger, freshly grated, 2 cups additional vegetables (I used portobello mushrooms, shitake mushrooms, and zucchini), chopped, 2 1/2 cups carrots, chopped, 1/2 tsp sea salt, 1 tsp turmeric, 2 tsp coriander, 1/2 tsp red chili flakes, 8 cups water, 1 cup uncooked red lentils, 1 lemon, freshly squeezed, 1 lime, freshly squeezed, 2 green onions, chopped, 1/4 cup cilantro, chopped, 2 cups black kale, chopped, 1/2 cup cooked long grain brown rice.

Place 1/4 cup long grain brown rice and 1/2 cup water in a small pot, bring to a boil, reduce to simmer for 40 minutes. Place 2 tbsp of olive oil in a large soup over low heat. Add onion, celery, leek, garlic, and ginger and saute for 5 minutes. Add additional 2 cups of vegetables and carrots and saute for 3 minutes. Add sea salt, turmeric, coriander, red chili flakes and stir for 1 minute. Add water and red lentils, bring to boil, reduce to simmer for 25 minutes (or until red lentils are tender). Remove from heat and stir in lemon, lime, green onions, cilantro, black kale and long grain brown rice.