LENTIL STEW

LENTIL STEW

INGREDIENTS

  • 1 cup dry lentils
  • 3 cups chicken broth
  • 1 14 -ounce can peeled Italian-style tomatoes, cut up
  • 1 cup peeled and chopped potato
  •  cup chopped carrot
  •  or cup chopped celery
  •  and cup chopped onion
  • 2 tablespoons snipped parsley
  • 1 tablespoon dried basil, crushed
  • and 1 clove garlic, minced
  • Dash pepper

TIME

Preparation: 10 min.
Cooking: 45 min.

DIRECTIONS

  1. Rinse and drain lentils.
  2. In a large saucepan combine lentils, chicken broth, undrained tomatoes, potato, carrot, celery, onion, parsley, basil, garlic, and pepper. Bring to boiling; reduce heat.
  3. Cover and simmer for 50 to 60 minutes or till lentils and vegetables are tender, stirring occasionally.

 

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