January - Spicy Lentil Tomato Stew

This is an easy to prepare, hearty dish that will warm your body and soul during the dark, cold days of winter. Serve this with a wine that has plenty of spicy fruit character and a touch of sweetness. Fenn Valley Edelzwicker is perfect if you prefer a drier wine, and a semi-dry Riesling or Traminette if you prefer a sweeter wine. The spicy fruit character of these wines will compliment the flavorful spices in the stew, and the slight sweetness will offset the mild “heat” from the cayenne pepper.

1 large onion, diced small (about 2 cups)

2 large carrots, diced small

1½ Tbsp olive oil

4 Tbsp minced garlic or 6 garlic cloves minced

2 Tbsp fresh grated, ginger

1 28oz can diced tomatoes

1 cup chicken or vegetable stock

1 cup brown lentils

½ of a 6 oz can of tomato paste

Spices:

4 tsp ground cumin

4 tsp paprika

2 tsp ground fenugreek

1 tsp dried thyme

½ tsp ground coriander

½ rsp ground cardamom

¼ tsp ground cinnamon

¼ tsp ground cloves

¼ tsp ground allspice

¼ tsp cayenne pepper (more or less according to taste)

½ tsp salt

In a heavy soup pot, sauté the onions and carrots over medium heat for 10-12 minutes. Add the garlic and the ginger and cook for 2 minutes. Add the tomatoes, 1 cup stock and 1 cup water. Bring to a boil and add the lentils. Cover and cook over medium low heat for 40 minutes, or until the lentils are almost tender, stirring occasionally and adding small amounts of water if the lentil mixture becomes too pasty.

While the lentil mixture is cooking, mix the spices in a small bowl. (4 Tbsp of curry powder can be substituted for the first nine spices in the spice mixture) Add ¾ of the spice mixture and continue cooking the lentils for an additional 10 minutes or until tender. Taste the stew and add the rest of the spice mixture if you want more flavor. Add the tomato paste, stir in, and cook for an additional 5-10 minutes.

Serves 3-4 people when served alone or 6-8 when served with rice or polenta.