Cucumber Lentil Stew

I've never done a post like this before, but thought I'd try it. My friend Nyibol recently gave me a few cucumbers from her garden. They are more oblong and have a thicker skin than typical North American cucumbers. We have found that they're quite good cooked. I made one into a meal one evening last week by combining it with some lentils. So here is my recipe for Cucumber Lentil Stew.

Ingredients: cucumber, oil, onion, garlic, tomato paste, orange lentils (to provide some protein).

1.  Dice the cucumber. You can see in the photos how thick the skin on these local ones is. 

2.  Sauté the cucumber in oil until it gets slightly soft and golden.

3.  Add the onions and sauté with the cucumber for a few minutes, then add the other ingredients.

4.  Simmer for about 10-15 minutes, covered, then turn off the heat let sit for about five minutes more.  That's it.

I served the cucumber/lentil dish with some Ryvita (whole rye) crackers. And enjoyed it with candlelight and a good book.