Got Leftover Kumquats?

If not, that's all right- this recipe begs for substitutions. Try using different types of onions, different types of rice, a different lager, fennel in place of celery, or orange slices with their juice in place of kumquats with their poaching liquid.

Sweet 'n' Sour Lentil Stew With Poached Kumquats

Ingredients

2 Tbsp. olive oil

1 onion, diced large

2 cloves garlic, sliced

2 carrots, sliced

1 stalk celery, sliced

2 tsp. cumin

1 tsp. cinnamon

1/4 tsp. black pepper

Dried cayenne pepper to taste

1/2 c. fresh cilantro leaves, chopped

1 tsp. salt, divided

2 1/2 c. vegetable broth

1/2 c. Yuengling Lager

1 c. preserved tomatoes, diced (I really have got to get Pomi to advertise with me)

2 tsp. tomato paste

3/4 c. lentils, cooked

3/4 c. rice, cooked

1/2 of a poblano pepper; roasted, peeled, and chopped

1 c. poached kumquats

2 Tbsp. kumquat poaching liquid

Juice of 1/4 lemon

Directions

In a stew pot, heat the olive oil over medium-high. Add the onion, garlic, carrots, celery, cumin, cinnamon, black pepper, and cayenne pepper. Saute until the onions are translucent, about five minutes.

Add the cilantro and 1/2 tsp. of the salt. Saute one minute more.

Add the broth, beer, preserved tomatoes, and tomato paste. De-glaze the pot. Bring contents to a boil, then reduce heat and let simmer over medium-low for 15 minutes.

Add the lentils, rice, poblano pepper, kumquats, poaching liquid, and remaining salt. Simmer 15 minutes more. Remove from heat and stir in the lemon juice. Serves 4.

Beat the eggs. Whip the cream. Show no mercy.

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