| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Soups/, Stews |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil |
| 1 |
md |
Onion; chopped |
| 2 |
lg |
Carrot; thinly sliced |
| 2 |
|
Celery stalks; thinly sliced |
| 4 |
c |
Low-salt vegetable broth |
| 4 |
c |
Chopped tomatoes with juice |
| 1/2 |
c |
Packed cilantro; chopped |
| 1 |
c |
Dried red or brown lentils |
| 1 |
|
Clove garlic; minced |
INSTRUCTIONS
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 MC-Recipe Digest V1 #291
Date: Sun, 10 Nov 1996 13:28:49 -0800
From: sweber@ix.netcom.com (Sharon Raghavachary)
A Message from our Provider:
“Awesome: you don’t know the meaning of the word until you meet Jesus”