| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Ellen |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Dried lentils |
| 4 |
c |
Water or beef broth |
| 1 |
|
Onion; chopped |
| 2 |
|
Cloves garlic; minced |
| 2 |
lg |
Stalks celery; diced |
| 4 |
|
Carrots; cut 1 inch thick |
| 2 |
|
1#cans chopped tomatoes with juice; low-sodium |
| 1 |
ts |
Dried rosemary; crumbled |
| 1/4 |
ts |
Black pepper |
| 8 |
sm |
White onions; peeled |
| 2 |
tb |
Margarine |
| 1/4 |
lb |
Mushrooms; halved |
| 4 |
md |
Potatoes; cut in 1" cubes |
INSTRUCTIONS
In a 6-quart Dutch oven over moderate heat, bring the lentils, beef broth,
yellow onion, garlic celery, half the carrots, and the tomatoes, rosemary
and pepper to a simmer. Adjust the heat so that the mixture bubbles slowly,
cover and cook for 35 mins.
Meanwhile, in a heavy 12-inch heavy skillet over moderately high heat, cook
the remaining carrots and the white onions, uncovered, in the margarine for
5 to 8 mins. or until lightly browned. Add the mushrooms and cook, stirring
or 2 to 3 mins.
Add the potatoes and the skillet vegetables to the Dutch oven, cover, and
simmer 20 to 25 mins. longer or until the lentils and potaotes are tender.
Serves 8.
One Serving: Calories 204, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 0,
Protein 9 g, Carbohydrates 35 g, Sodium 35g, Added Sugar 0, Fiber 3g.
Recipe by: Great Recipes for Good Health
Posted to Digest eat-lf.v097.n310 by Rainbow225 <Rainbow225@aol.com> on Dec
7, 1997
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