Recipe - Southwest Potato Lentil Stew

One half cup Lentils; uncooked
2 md Potatoes; unpeeled, cut into
1/2inch pieces
1 cup Carrots; chopped
1 cup Onions; chopped
One half cup Celery; chopped
One fourth cup Celery leaves; chopped
2 Garlic cloves; finely
chopped
2 cup Tomato juice
Three fourths cup ;water
2 teaspoon Chili powder
One half teaspoon Dried basil
One half teaspoon Dried oregano
Salt to taste

NUTRITIONAL INFO PER SERVING
210 Calories
1 Three fourths Vegetable serving
1 One fourth Protein serving
1 Bread serving
11 g Protein
1 g Fat
42 g Carbohydrate
487 mg Sodium
mg Cholesterol

In a large saucepan, combine all ingredients, mixing well. Bring to a boil
over medium heat. Reduce heat to low, cover, and simmer 40 to 45 minutes,
until vegetables are tender. Stir several times while cooking and add small
amounts of water if a thinner stew is desired.

From DEEANNE's recipe files
Posted to MMRecipes Digest V4 #241 by Jack Elvis jackelvis@moonlink.net
on Sep 10, 1997