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| HEARTY BROWN VEGETABLE STEW |
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This combination of vegetables and lentils, with its hearty flavor and rich brown color is a filling entree. If you prefer, serve a smaller portion as a side dish to accompany an omelette, quiche or souffle for a vegetarian meal.
for Dinner
6 servings
Time to prepare: 40 minutes
Difficulty: Easy
Ingredients
1 1/2 cups brown lentils
4 medium potatoes, cubed
3 medium onions, chopped
1/2 lb. mushrooms, sliced
1 clove garlic, minced or pressed
2 Tbs. olive oil
1 1/2 cups sliced carrots
1 cup chopped celery
1 1/2 cups peeled and chopped tomatoes
1 quart water
1 cup dry red wine
2 small bay leaves
1 tsp. crushed dried basil leaves
3 Tbs. soy sauce
1 Tbs. Worcestershire sauce
Chopped parsley
Directions
Pick over, wash and drain lentils.
Using a large soup pot or casserole, lightly brown potatoes, onions, mushrooms and garlic in oil. Add carrots and celery. Saute briefly.
Add remaining ingredients. Simmer about 1 hour, partly covered, adding more water if needed during cooking. Check for doneness. If necessary, continue simmering until done. Serve stew, sprinkled with parsley.
Nutritional info
Comments
Good served with Corn muffins or have a variety of brad, cheese and fruit to complete the meal.
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