Lentil stew creole

6 servings

Ingredients

Quantity Ingredient
2 Carrots; sliced crosswise
1 large Celery stalk; chopped
1 large Onion; chopped
8 ounces Okra, fresh; sliced
4 ounces Green beans, fresh; cut in 1-inch pieces
1 teaspoon Tamari, low sod
1 teaspoon Applie juice concentrate
½ Green bell pepper; chopped
1 can Tomatoes (16 oz), no salt added, quartered, juice reserved
1 large Garlic clove; minced
1 tablespoon Red wine (opt)
1 cup Lentils; cooked
Tabasco sauce (opt)

Directions

Mix all ingredients except lentils and Tabasco sauce (if using), in a saucepan. Heat partly covered until mixture boils. Reduce heatto low; simmer 10 minutes.

Add lentils and simmer 10-15 minutes more. Add a few drops Tabasco sauce, if desired. Serve over cooked brown rice.

Per serving: 81 cal; 4 g prot; 14 g carb; 1 g fat; 78 mg sod; 0 mg chol

From the files of DEEANNE

Related recipes