Recipe - Red River Stew

1 tablespoon Vegetable oil
1 md Onion; chopped
2 lg Carrot; thinly cut or sliced up
2 Celery stalks; thinly cut or sliced up
4 cup Lowsalt vegetable broth
4 cup Chopped tomatoes with juice
One half cup Packed cilantro; chopped
1 cup Dried red or brown lentils
1 Clove garlic; minced

Place the oil in a large saucepan and cook the onions, carrots, and celery
over low heat until the onions are translucent. Add the stock, tomatoes,
cilantro, lentils and garlic. Bring to a boil, then reduce the heat and
simmer over low heat for 25 minutes or until lentils are tender and the
stew is the desired thickness. From: The Lose Weight Naturally Cookbook by
Sharon Claessens and the Rodale Food Center.
Recipe By : "Lose Weight Naturally Cookbook"

Posted to MCRecipe Digest V1 #291

Date: Sun, 10 Nov 1996 13:28:49 0800

From: sweber@ix.netcom.com (Sharon Raghavachary)