1/2 c Lentils (3 3/4 oz); uncooked
2 md Potatoes (12 oz); unpeeled,
- cut into 1/2" pieces
1 c Carrots; chopped
1 c Onions; chopped
1/2 c Celery; chopped
1/4 c Celery leaves; chopped
2 cl Garlic; finely chopped
2 c Tomato juice
3/4 c Water
2 t Chili powder
1/2 t Dried basil
1/2 t Dried oregano
Salt to taste
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.
Each serving: 210 calories
Source: Lean and Luscious and Meatless by Bobbie Hinman and
Millie Synder ISBN 1-55958-110-7
Comments: I like to increase the amount of seasonings. I used full
teaspoons of basil and oregano. I like it hotter so used 1 tb of
chili powder.
