| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetarian, Vegan, Main dish, Stews |
6 |
Servings |
INGREDIENTS
| 2 |
|
Carrots; sliced crosswise |
| 1 |
lg |
Celery stalk; chopped |
| 1 |
lg |
Onion; chopped |
| 8 |
oz |
Okra, fresh; sliced |
| 4 |
oz |
Green beans, fresh; cut in 1-inch pieces |
| 1 |
ts |
Tamari, low sod |
| 1 |
ts |
Applie juice concentrate |
| 1/2 |
|
Green bell pepper; chopped |
| 1 |
cn |
Tomatoes (16 oz), no salt added, quartered, juice reserved |
| 1 |
lg |
Garlic clove; minced |
| 1 |
tb |
Red wine (opt) |
| 1 |
c |
Lentils; cooked |
|
|
Tabasco sauce (opt) |
INSTRUCTIONS
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 10-15 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
A Message from our Provider:
“With Jesus, you can do it”