| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Vegtime3 | 4 | servings |
INGREDIENTS
| 1 | tb | Olive oil |
| 1 | md | Onion; diced |
| 1 1/2 | c | Sliced fresh okra |
| 1 | c | Unpeeled; cubed red potatoes |
| 1/2 | ts | Salt |
| 1 | ts | Black pepper |
| 4 | c | Vegetable stock |
| 1 | c | Uncooked lentils; rinsed |
| 1 | c | Diagonally sliced carrots |
| 1 | c | Frozen sugar snap peas |
INSTRUCTIONS
4 SERVINGS DAIRY-FREE Lentils and okra, both rich in depression-beating folic acid, team up in this savory, comforting stew with down-home appeal. Serve with whole wheat pita bread. In large pot, heat oil over medium heat. Add onion and cook, stirring often, until soft, about 7 minutes. Add okra and potatoes and cook, stirring often, 5 minutes longer. Season with salt and pepper. Add stock and lentils. Bring to a boil, then reduce heat and simmer, covered, until lentils are tender about 30 minutes. Add carrots and peas and cook 10 minutes more. Serve hot. PER SERVING: 244 CAL.; 16G PROT.:4G TOTAL FAT (1G SAT. FAT); 39G CARB.; 0 CHOL.; 286MG SOD.; 9G FIBER Recipe by: Vegetarian Times Magazine, February 1999, page 52 Converted by MM_Buster v2.0l.
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