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Volcano Joe's Vegan Lentil Stew

Featured in the Honolulu Star-Bulletin on April 18, 2007.

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Ingredients:

Volcano Joe's Vegan Lentil Stew

Lentil mixture:

  • 2 cups red lentils
  • Water to cover lentils

Tomato mixture:

  • 6 tomatoes, chopped
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup chopped garlic
  • 1 tablespoon salt

Tofu mixture:

  • 1 pound organic tofu, cut into 1/4-inch cubes
  • 1 tablespoon salt
  • Pepper to taste
  • 1/2 cup chopped garlic
  • 2 teaspoons cayenne pepper
  • 1 tablespoon ground rosemary
  • 1 tablespoon ground thyme

Carrot mixture:

  • 1 tablespoon extra virgin olive oil
  • 4 carrots, chopped
  • 1/4 cup chopped garlic
  • 1 teaspoon salt
  • Pepper to taste
  • 1 tablespoon ground thyme

Zucchini mixture:

  • 4 zucchini, chopped
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • Pepper to taste
  • 1/4 cup chopped garlic
  • 1 tablespoon ground rosemary

Onion mixture and final assembly:

  • 4 yellow onions, chopped
  • 1 tablespoon extra virgin olive oil
  • Salt and pepper to taste
  • 1 head purple kale, chopped (for garnish)

Directions:

Lentil mixture:

  1. Rinse lentils and place into a large sauce pot.
  2. Add enough water to cover lentils.
  3. Cook on medium-high heat until lentils become a smooth paste, adding water as needed and stirring every two minutes.
  4. Set aside.

Tomato mixture:

  1. Place tomatoes into a sauce pan, add oil, garlic, and salt.
  2. Cook on medium-high heat, stirring occasionally, until a nice tomato sauce is formed.
  3. Set aside.

Tofu mixture:

  1. Lightly grease a baking pan with olive oil.
  2. Mix together tofu, salt, pepper, garlic, cayenne pepper, rosemary, and thyme.
  3. Pour tofu mixture onto prepared pan, bake at 350°F for about 10 minutes or until tofu is browned on top.
  4. Set aside.

Carrot mixture:

  1. Heat oil in a non-stick skillet over medium-high heat, add carrots, garlic, salt, and pepper; sauté until carrots are about half-cooked, add thyme.
  2. Remove mixture from pan; set aside.

Zucchini mixture:

  1. Using the same non-stick skillet used to cook the carrots, heat oil over high heat, add zucchini, garlic, salt, and pepper; sauté until zucchini is about half-cooked, add rosemary; set aside.

Onion mixture and final assembly:

  1. In a large sauce pot, heat oil over high heat.
  2. Add onions and cook until well-browned.
  3. Add lentil, tomato, tofu, carrot, and zucchini mixtures.
  4. Season to taste with salt and pepper.
  5. Garnish each serving with chopped purple kale.

Makes 10 servings

Approximate Nutrient Analysis per serving:
350 calories, 9 g fat, 1.5 g saturated fat, 0 mg cholesterol, greater than 2400 mg sodium, 50 g carbohydrate, 15 g fiber, 11 g sugar, 20 g protein

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