Sweet & Sour Cabbage and Bread Stew ( Vegetarian)

2 tbsp olive oil     2 large onions, thinly sliced     3-4 cloves garlic     2 larg carrots, diced
2 large potatoes, diced     4 cups coarsely chopped green cabbage     
1 medium green or red bell pepper, diced     1 -14 oz can diced tomatoes, undrained
1/4 cup dry red wine     1 tsp paprika     1/2 tsp cumin     5 cups water
3-4 cups cubed italian or sourdough bread     3 tbsp lemon juice     
3 tbsp honey or rice syrup     1/2 cup golden raisins ( optional)  salt & pepper to taste

Heat oil in large soup pot. Add onion & garlic & saute over medium heat until golden. About 10 minutes. Add carrots, potatoes, cabbage, peppers, tomatoes, wine, paprika, cumin & water. Bring to a simmer then simmer gently, covered, for 30-40 minutes or until veggies are tender.  Preheat oven to 300. Spread the bread cubes in a single layer on a cookie sheet and bake until golden and crisp, about 12-15 minutes. Remove from oven. When the stew is done, stir int he lemon juice & honey or rice syrup. There should be a subtle sweet-sour flavour. If you'd like it to be more pronounced, add more lemon juice and /or honey or rice syrup to your liking. Stir in the raisins if using & season to taste with salt & pepper. Simmer over very low heat another 10 minutes. Let the stew stand for an hour or two off the heat before serving, then heat through as needed. When ready to serve, divide the bread cubes among the serving bowls & ladle the stew over top. The bread will absorb the liquid and add a tasty, textural element to the stew

Out of Africa Lentil Soup

Lentils have always been a source of protein in parts of Europe, much of the Middle East, and India. They were probably brought to Africa by the spice traders, and they have been utilized in cooking since the time of the ancient Egyptians and the Sumerians. They are a simple staple that can take on a lot of seasoning and spice.

1/2 lb green or brown lentils   water to cover   2 tbsp olive oil   1 cup chopped onion   
3 garlic cloves, minced   1/2 pound veal or beef shin, chopped   1/2 tsp cinnamon   1/4 tsp cumin
2 tsp cayenne   7 cups chicken stock   1 cup chopped carrots   1/2 cup chopped celery
1 cup diced potatoes   1 tsp salt   1/4 tsp ground white pepper   2 tbsp fresh lemon juice
1/2 cup chopped cilantro

Place the lentils in a large, heavy casserole and cover with cold water. Bring to a boil, then reduce heat to simmer and cook for 10 minutes, then drain and set aside. Heat the oil in a skillet, add the onion & saute for 1 minute. Add the garlic and the chopped beet and saute for 30 seconds, stirring frequently. Stir in the cinnamon, cumin & cayenne. Pour this mixture into the large casserole with the lentils and add the chicken stock. Bring to a boil, skimming the residue off the surface. Cover and simmer 1 hour until the meat is tender. Add the carrots, celery, potatoes, salt and pepper and simmer for another 30 minutes. Just before serving stir in the lemon juice and the cilantro.