Tomato Curry Lentil Stew
Portion Size: 1 cup.
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 3 cups dry lentils | |
| 6 cups water | |
| 1 ¼ pounds stewed tomatoes | |
| 1 small onion | Wash, peel and diced |
| 1 green pepper | Wash, trim and diced |
| 6 stalks celery | Wash, trim and diced |
| 1 teaspoon curry powder | |
| 4 cloves garlic | Washed, peeled and minced |
| 1 teaspoon salt | |
| ¼ teaspoon ground black pepper |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Combine lentils and water. Cover and bring to a boil. | |
| 2 | Low heat to simmer. | |
| 3 | Add tomatoes, onions, green pepper and celery. | |
| 4 | Cover and let simmer 45 minutes. | |
| 5 | Check every 15 minutes and add water if necessary. | Cook until internal temperature reaches 165°F. (minimum) |
| 6 | Add spices in the last 15 minutes. |
