| 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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