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     Title: Southwestern Potato Lentil Stew
Categories: Vegetable, Soup
     Yield: 4 Servings

   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.

 From: Henry Reintges
 Date: 02-05-96

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