---------- Recipe via Meal-Master (tm) v8.02

     Title: Cajun Lentil Stew
Categories: Main dish, Vegetables
     Yield: 4 servings

     1 tb Olive oil
   1/4 c  Onion; chopped
     2 cl Garlic; minced
 1 1/2 c  Water
          Bay leaf
   1/2 c  Lentils
    15 oz Can whole peeled tomatoes
   1/3 c  Dry red wine
     3 tb Tomato paste
     1 ts Sugar
     1 ts Basil
   1/2 ts Oregano
   1/4 ts Thyme
   1/4 ts Salt
   1/8 ts Pepper
     2 c  Zucchini; chopped

 Heat the oil on a 3 qt saucepan over medium-high heat. Add the
 onion and garlic and cook, stirring until softened. Add the water
 and bay leaf and bring to a boil. Stir in the lentils and return to
 a boil. Reduce the heat and simmer 30 minutes. Stir in the tomatoes
 with the liquid, breaking them up with the back of the spoon. Add
 the wine, tomato paste, sugar, basil, oregano, thyme, salt, and
 pepper. Bring to a boil; reduce the heat and simmer 10 minutes
 longer. Add the zucchini and simmer 15 minutes longer. Discard the
 bay leaf before serving. This stew is a Louisiana-style chili. You
 can also serve it as a sauce over polenta or brown rice.

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