Lentil/vegetable stew
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Water; or stock |
| 48 | ounces | Tomato juice |
| 2 | cups | Lentils; dried |
| 1 | cup | Rice, brown; uncooked |
| 28 | ounces | Tomatoes, canned; chopped |
| 3 | Garlic cloves, crushed | |
| 1 | Onions, chopped | |
| 2 | Celery stalks; sliced | |
| 1 | Zucchini; sliced | |
| 2 | Potatoes; peeled & diced | |
| 3 | Carrots; sliced | |
| 2 | Bay leaves | |
| 1 | teaspoon | Basil leaves |
| 1 | teaspoon | Oregano leaves |
| 1 | teaspoon | Thyme leaves |
| ½ | teaspoon | Black pepper, ground |
| 3 | tablespoons | Parsley, chopped |
| 2 | tablespoons | Lemon juice |
| 1 | teaspoon | Dry mustard |
Directions
COUNTRY WOMAN; JAN/FEB 1992
BOIL UNTIL TENDER
THEN ADD
In 6-qt Dutch oven or soup kettle, combine first 15 ingredients.
Bring to boil. Reduce heat and simmer, covered, until rice and lentils are tender, 45-60 minutes. Add additional water or tomato juice if necessary.
Stir in remaining ingredients, cover and continue to cook until vegetables are tender, about 45 minutes.
Sylvia's comments: this was a good, hearty stew. However, I couldn't fit all the ingredients for 12 servings in my Dutch oven; next time I'll cut it in half. Because it was so overfull, I couldn't stir thoroughly and it burned on the bottom. I also had to keep adding water. I used more vegetables, including cauliflower. I also didn't like the way the dried herbs stand out in the final result; next time I'll use fresh herbs.
From the recipe files of Sylvia Steiger, CI$ 71511,2253, Internet sylvia.steiger@..., moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes
Submitted By SYLVIA STEIGER On 09-03-95