| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Digest, Feb95, Fatfree | 6 | Servings | ||
INGREDIENTS
| 1 | lg | Onion, finely chopped |
| 1 | sm | Green pepper, finely |
| Chopped | ||
| 1 | sm | Carrot, finely chopped |
| 1 | lg | Garlic cove, finely minced |
| 1 | Bay leaf | |
| 2 | cn | (14-1/2oz each) broth |
| 1 | cn | (14-1/2 to 16oz) whole |
| Tomatoes with liquid, | ||
| Coarsely chopped | ||
| 1 | c | Water |
| 3/4 | c | Dry lentils |
| 1/4 | c | Dijon mustard |
INSTRUCTIONS
In large pot combine all ingredients except mustard. Simmer, covered, 1 hour or until lentils and vegetables are tender. Stir in the mustard. Remove and discard bay leaf before serving. Yield: 6 servings. I usually don't add the green pepper, but add corn instead. My family prefers this. I usually use a can of stewed tomatoes instead of whole tomatoes. I think the mustard gives this a wonderful flavor. Hope you enjoy! Source: modified by Linda Posted by Linda Luke <luke@honeydew.cc.wwu.edu> to the Fatfree Digest [Volume 15 Issue 4] Feb. 4, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80á File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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