Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Olive oil |
| 1 medium | Onion; diced |
| 1½ cup | Sliced fresh okra |
| 1 cup | Unpeeled; cubed red potatoes |
| ½ teaspoon | Salt |
| 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.