Recipe - Lentil-Rice Stew

Three fourths cup Celery, chopped
Three fourths cup Onion, chopped
One fourth cup Butter
6 cup Water
Three fourths cup Lentils, washed
32 ounce Tomatoes, canned
Three fourths cup Brown rice
1 teaspoon Salt
One fourth teaspoon Pepper
One half teaspoon Rosemary
One half teaspoon Garlic salt
One half cup Carrots, shredded

Saute celery and onion in butter in a large pan. Add water and lentils,
cook 20 minutes. Add tomatoes, brown rice, salt, pepper, rosemary and
garlic salt. Simmer 50 to 60 minutes. Add carrots. Cook 5 minutes and serve

Recipe by: Reader's Recipe Contest

Posted to EATL Digest 04 Feb 97 by JoAnn joannr@PCLINK.COM on Feb 5,
1997.