Lentil stew creole
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Carrots; sliced crosswise | |
| 1 | large | Celery stalk; chopped |
| 1 | large | Onion; chopped |
| 8 | ounces | Okra, fresh; sliced |
| 4 | ounces | Green beans, fresh; cut in 1-inch pieces |
| 1 | teaspoon | Tamari, low sod |
| 1 | teaspoon | Applie juice concentrate |
| ½ | Green bell pepper; chopped | |
| 1 | can | Tomatoes (16 oz), no salt added, quartered, juice reserved |
| 1 | large | Garlic clove; minced |
| 1 | tablespoon | Red wine (opt) |
| 1 | cup | Lentils; cooked |
| Tabasco sauce (opt) | ||
Directions
Mix all ingredients except lentils and Tabasco sauce (if using), in a saucepan. Heat partly covered until mixture boils. Reduce heatto low; simmer 10 minutes.
Add lentils and simmer 10-15 minutes more. Add a few drops Tabasco sauce, if desired. Serve over cooked brown rice.
Per serving: 81 cal; 4 g prot; 14 g carb; 1 g fat; 78 mg sod; 0 mg chol
From the files of DEEANNE