Yield: 4 servings
|1 tablespoon||Olive oil|
|1 medium||Onion; diced|
|1½ cup||Sliced fresh okra|
|1 cup||Unpeeled; cubed red potatoes|
|1 teaspoon||Black pepper|
|4 cups||Vegetable stock|
|1 cup||Uncooked lentils; rinsed|
|1 cup||Diagonally sliced carrots|
|1 cup||Frozen sugar snap peas|
4 SERVINGS DAIRY-FREE
Lentils and okra, both rich in depression-beating folic acid, team up in this savory, comforting stew with down-home appeal. Serve with whole wheat pita bread.
In large pot, heat oil over medium heat. Add onion and cook, stirring often, until soft, about 7 minutes. Add okra and potatoes and cook, stirring often, 5 minutes longer. Season with salt and pepper.
Add stock and lentils. Bring to a boil, then reduce heat and simmer, covered, until lentils are tender about 30 minutes. Add carrots and peas and cook 10 minutes more. Serve hot.
PER SERVING: 244 CAL.; 16G PROT.:4G TOTAL FAT (1G SAT. FAT); 39G CARB.; 0 CHOL.; 286MG SOD.; 9G FIBER
Recipe by: Vegetarian Times Magazine, February 1999, page 52 Converted by MM_Buster v2.0l.