Recipe - Hearty Lentil Stew

1 cup Dried lentils
4 cup Water or beef broth
1 Onion; chopped
2 Cloves garlic; minced
2 lg Stalks celery; minced
4 Carrots; cut 1 inch thick
2 1#cans chopped tomatoes with
juice; lowsodium
1 teaspoon Dried rosemary; crumbled
One fourth teaspoon Black pepper
8 small White onions; peeled
2 tablespoon Margarine
One fourth pound Mushrooms; halved
4 md Potatoes; cut in 1" cubes

In a 6quart Dutch oven over moderate heat, bring the lentils, beef broth,
yellow onion, garlic celery, half the carrots, and the tomatoes, rosemary
and pepper to a simmer. Adjust the heat so that the mixture bubbles slowly,
cover and cook for 35 mins.

Meanwhile, in a heavy 12inch heavy skillet over moderately high heat, cook
the remaining carrots and the white onions, uncovered, in the margarine for
5 to 8 mins. or until lightly browned. Add the mushrooms and cook, stirring
or 2 to 3 mins.

Add the potatoes and the skillet vegetables to the Dutch oven, cover, and
simmer 20 to 25 mins. longer or until the lentils and potaotes are tender.

Serves 8.

One Serving: Calories 204, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 0,
Protein 9 g, Carbohydrates 35 g, Sodium 35g, Added Sugar 0, Fiber 3g.

Recipe by: Great Recipes for Good Health

Posted to Digest eatlf.v097.n310 by Rainbow225 Rainbow225@aol.com on Dec
7, 1997