Lentil stew (monastery stew)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Lentils, rinsed |
| 2 | Stalks celery, chopped | |
| 2 | mediums | Carrots, chopped |
| 1 | small | Onion, chopped |
| 1 | 2 cloves garlic, crushed | |
| 1 | can | Chopped or stewed tomatoes |
| Favorite wine or wine vinegar | ||
Directions
Cook lentils in 4-5 cups water for 30 mins. Add all other ingredients but wine and cook until tender and desired consistency, may need more water during cooking. Add wine or vinegar, and cook until at desired taste. Add whatever spices preferred, normally I add a little salt and pepper. It's pretty tasty as it is. You can also add cubed potatoes, turnips, or beets.
Can be served with fresh baked wholegrain bread. Very hearty, warm stew.
Posted to fatfree digest V97 #045 by Kai McCoy <kai@...> on Apr 02, 1997