Southwest potato lentil stew

Yield: 4 Servings

Measure Ingredient
½ cup Lentils; uncooked
2 mediums Potatoes; unpeeled, cut into 1/2-inch pieces
1 cup Carrots; chopped
1 cup Onions; chopped
½ cup Celery; chopped
¼ cup Celery leaves; chopped
2 Garlic cloves; finely chopped
2 cups Tomato juice
¾ cup ;water
2 teaspoons Chili powder
½ teaspoon Dried basil
½ teaspoon Dried oregano
Salt to taste
210 Calories
Vegetable serving
Protein serving
1 Bread serving
11 grams Protein
1 gram Fat
42 grams Carbohydrate
487 milligrams Sodium
milligram Cholesterol


In a large saucepan, combine all ingredients, mixing well. Bring to a boil over medium heat. Reduce heat to low, cover, and simmer 40 to 45 minutes, until vegetables are tender. Stir several times while cooking and add small amounts of water if a thinner stew is desired.

From DEEANNE's recipe files

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