Name: Southwest Potato Lentil Stew
Ingredients: 1/2 c Lentils; uncooked; 2 md Potatoes; unpeeled, cut into 1/2-inch pieces; 1 c Carrots; chopped; 1 c Onions; chopped; 1/2 c Celery; chopped; 1/4 c Celery leaves; chopped; 2 Garlic cloves; finely chopped; 2 c Tomato juice; 3/4 c ;water; 2 ts Chili powder; 1/2 ts Dried basil; 1/2 ts Dried oregano; Salt to taste; 210 Calories; 1 3/4 Vegetable serving; 1 1/4 Protein serving; 1 Bread serving; 11 g Protein; 1 g Fat; 42 g Carbohydrate; 487 mg Sodium; mg Cholesterol

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Vegetables, Stews	4	Servings

INGREDIENTS

1/2	c	Lentils; uncooked
2	md	Potatoes; unpeeled, cut into 1/2-inch pieces
1	c	Carrots; chopped
1	c	Onions; chopped
1/2	c	Celery; chopped
1/4	c	Celery leaves; chopped
2		Garlic cloves; finely chopped
2	c	Tomato juice
3/4	c	;water
2	ts	Chili powder
1/2	ts	Dried basil
1/2	ts	Dried oregano
		Salt to taste
210		Calories
1 3/4		Vegetable serving
1 1/4		Protein serving
1		Bread serving
11	g	Protein
1	g	Fat
42	g	Carbohydrate
487	mg	Sodium
	mg	Cholesterol

INSTRUCTIONS

NUTRITIONAL INFO PER SERVING
In a large saucepan, combine all ingredients, mixing well. Bring to a boil
over medium heat. Reduce heat to low, cover, and simmer 40 to 45 minutes,
until vegetables are tender. Stir several times while cooking and add small
amounts of water if a thinner stew is desired.
From DEEANNE's recipe files
Posted to MM-Recipes Digest V4 #241 by Jack Elvis <jackelvis@moonlink.net>
on Sep 10, 1997

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