Southern comfort

4 servings

Ingredients

Quantity Ingredient
1 tablespoon Olive oil
1 medium Onion; diced
1½ cup Sliced fresh okra
1 cup Unpeeled; cubed red potatoes
½ teaspoon Salt
1 teaspoon Black pepper
4 cups Vegetable stock
1 cup Uncooked lentils; rinsed
1 cup Diagonally sliced carrots
1 cup Frozen sugar snap peas

Directions

4 SERVINGS DAIRY-FREE

Lentils and okra, both rich in depression-beating folic acid, team up in this savory, comforting stew with down-home appeal. Serve with whole wheat pita bread.

In large pot, heat oil over medium heat. Add onion and cook, stirring often, until soft, about 7 minutes. Add okra and potatoes and cook, stirring often, 5 minutes longer. Season with salt and pepper.

Add stock and lentils. Bring to a boil, then reduce heat and simmer, covered, until lentils are tender about 30 minutes. Add carrots and peas and cook 10 minutes more. Serve hot.

PER SERVING: 244 CAL.; 16G PROT.:4G TOTAL FAT (1G SAT. FAT); 39G CARB.; 0 CHOL.; 286MG SOD.; 9G FIBER

Recipe by: Vegetarian Times Magazine, February 1999, page 52 Converted by MM_Buster v2.0l.

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