Lentil/vegetable stew

12 servings

Ingredients

Quantity Ingredient
4 cups Water; or stock
48 ounces Tomato juice
2 cups Lentils; dried
1 cup Rice, brown; uncooked
28 ounces Tomatoes, canned; chopped
3 Garlic cloves, crushed
1 Onions, chopped
2 Celery stalks; sliced
1 Zucchini; sliced
2 Potatoes; peeled & diced
3 Carrots; sliced
2 Bay leaves
1 teaspoon Basil leaves
1 teaspoon Oregano leaves
1 teaspoon Thyme leaves
½ teaspoon Black pepper, ground
3 tablespoons Parsley, chopped
2 tablespoons Lemon juice
1 teaspoon Dry mustard

Directions

COUNTRY WOMAN; JAN/FEB 1992

BOIL UNTIL TENDER

THEN ADD

In 6-qt Dutch oven or soup kettle, combine first 15 ingredients.

Bring to boil. Reduce heat and simmer, covered, until rice and lentils are tender, 45-60 minutes. Add additional water or tomato juice if necessary.

Stir in remaining ingredients, cover and continue to cook until vegetables are tender, about 45 minutes.

Sylvia's comments: this was a good, hearty stew. However, I couldn't fit all the ingredients for 12 servings in my Dutch oven; next time I'll cut it in half. Because it was so overfull, I couldn't stir thoroughly and it burned on the bottom. I also had to keep adding water. I used more vegetables, including cauliflower. I also didn't like the way the dried herbs stand out in the final result; next time I'll use fresh herbs.

From the recipe files of Sylvia Steiger, CI$ 71511,2253, Internet sylvia.steiger@..., moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes

Submitted By SYLVIA STEIGER On 09-03-95

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