Recipe - Lentil Stew (Monastery Stew)

1 cup Lentils, rinsed
2 Stalks celery, chopped
2 md Carrots, chopped
1 small Onion, chopped
1 2 cloves garlic, crushed
1 cn Chopped or stewed tomatoes
Favorite wine or wine
vinegar

Cook lentils in 45 cups water for 30 mins. Add all other ingredients but
wine and cook until tender and desired consistency, may need more water
during cooking. Add wine or vinegar, and cook until at desired taste. Add
whatever spices preferred, normally I add a little salt and pepper. It's
pretty tasty as it is. You can also add cubed potatoes, turnips, or beets.
Can be served with fresh baked wholegrain bread. Very hearty, warm stew.
Posted to fatfree digest V97 #045 by Kai McCoy kai@kansas.net on Apr 02,
1997