Friday, September 4, 2009

Tempeh Stew

This past week has been utterly horrid due to the fact that I seemed to have caught that cold that's been going around. It's been awful. Sore throat. Sniffles. Hacking cough. The works. Regular customers at my place of employment have even been teasing me and claiming that I have Swine Flu. Jerks. :( So, in an attempt to remedy my illness, I decided to be a little old-fashioned and whip up some hearty soup. And, it was hearty in deed. This soup is very low maintenance and since you cook the tempeh with the broth, you don't have to steam it beforehand. Could this have been more simple? Negative.

Tempeh Stew for the Sickly

1 cup red lentils
2 cups water
1 bay leaf
1 veggie bouillon cube
1 can chickpeas
2 medium tomatoes
1 can tomato sauce
1/2 tsp turmeric
1/2 tsp paprika
salt and pepper to taste
8 oz. tempeh

In a large pot, hydrate lentils with water through bay leaf on medium heat. Add more water if lentils start to stick. This is soup, after all. Add remaining ingredients, save the tempeh. Before the chickpeas are fully cooked, add tempeh and cover. When tempeh is desired texture, remove from heat and serve.

No comments:

Post a Comment