| 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.
A Message from our Provider:
“Your pain touches God’s heart”