This combination of vegetables and lentils, with its hearty flavor and rich brown color is a filling entree. If you prefer, serve a smaller portion as a side dish to accompany an omelette, quiche or souffle for a vegetarian meal.
for Dinner
6 servings
Time to prepare: 40 minutes
Difficulty: Easy
Ingredients |
| 1 1/2 cups brown lentils 4 medium potatoes, cubed 3 medium onions, chopped 1/2 lb. mushrooms, sliced 1 clove garlic, minced or pressed 2 Tbs. olive oil 1 1/2 cups sliced carrots 1 cup chopped celery 1 1/2 cups peeled and chopped tomatoes 1 quart water 1 cup dry red wine 2 small bay leaves 1 tsp. crushed dried basil leaves 3 Tbs. soy sauce 1 Tbs. Worcestershire sauce Chopped parsley |
Directions |
| Pick over, wash and drain lentils.
Using a large soup pot or casserole, lightly brown potatoes, onions, mushrooms and garlic in oil. Add carrots and celery. Saute briefly. Add remaining ingredients. Simmer about 1 hour, partly covered, adding more water if needed during cooking. Check for doneness. If necessary, continue simmering until done. Serve stew, sprinkled with parsley. |
Notes |
| Good served with Corn muffins or have a variety of brad, cheese and fruit to complete the meal. |
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