Red river stew

4 Servings

Quantity Ingredient
1 tablespoon Vegetable oil
1 medium Onion; chopped
2 larges Carrot; thinly sliced
2 Celery stalks; thinly sliced
4 cups Low-salt vegetable broth
4 cups Chopped tomatoes with juice
½ cup Packed cilantro; chopped
1 cup Dried red or brown lentils
1 Clove garlic; minced

Place the oil in a large saucepan and cook the onions, carrots, and celery over low heat until the onions are translucent. Add the stock, tomatoes, cilantro, lentils and garlic. Bring to a boil, then reduce the heat and simmer over low heat for 25 minutes or until lentils are tender and the stew is the desired thickness. From: The Lose Weight Naturally Cookbook by Sharon Claessens and the Rodale Food Center.

Recipe By : "Lose Weight Naturally Cookbook" Posted to MC-Recipe Digest V1 #291 Date: Sun, 10 Nov 1996 13:28:49 -0800 From: sweber@... (Sharon Raghavachary)

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