Recipe - Lentil Stew Creole

2 Carrots; cut or sliced up crosswise
1 lg Celery stalk; chopped
1 lg Onion; chopped
8 ounce Okra, fresh; cut or sliced up
4 ounce Green beans, fresh; cut in
1inch pieces
1 teaspoon Tamari, low sod
1 teaspoon Applie juice concentrate
One half Green bell pepper; chopped
1 cn Tomatoes (16 oz), no salt
added, quartered, juice
reserved
1 lg Garlic clove; minced
1 tablespoon Red wine (opt)
1 cup Lentils; cooked
Tabasco sauce (opt)

Mix all ingredients except lentils and Tabasco sauce (if using), in a
saucepan. Heat partly covered until mixture boils. Reduce heatto low;
simmer 10 minutes.
Add lentils and simmer 1015 minutes more. Add a few drops Tabasco sauce,
if desired. Serve over cooked brown rice.

Per serving: 81 cal; 4 g prot; 14 g carb; 1 g fat; 78 mg sod; 0 mg chol

From the files of DEEANNE

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini