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Title: Lentil Stew Creole
Categories: Ethnic Soup Vegetarian
Yield: 6 Servings
| 2 | Carrots; sliced crosswise | |
| 1 | lg | Celery stalk; chopped |
| 1 | lg | Onion; chopped |
| 8 | oz | Okra, fresh; sliced |
| 4 | oz | Green beans, fresh; cut in 1-inch pieces |
| 1 | ts | Tamari, low sod |
| 1 | ts | Applie juice concentrate |
| 1/2 | Green bell pepper; chopped | |
| 1 | cn | Tomatoes (16 oz), no salt added, qu |
| 1 | lg | Garlic clove; minced |
| 1 | tb | Red wine (opt) |
| 1 | c | Lentils; cooked |
| 1 | Tabasco sauce (opt) |
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
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