Red river stew
4 Servings
Ingredients
| 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 | |
Directions
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)