Title: Southwest Potato Lentil Stew
Categories: Vegetable Soup
Yield: 4 Servings

1/2	c	Lentils; uncooked
2	md	Potatoes; unpeeled, cut into 1/2-inch pieces
1	c	Carrots; chopped
1	c	Onions; chopped
1/2	c	Celery; chopped
1/4	c	Celery leaves; chopped
2		Garlic cloves; finely chopped
2	c	Tomato juice
3/4	c	;water
2	ts	Chili powder
1/2	ts	Dried basil
1/2	ts	Dried oregano
		Salt to taste
NUTRITIONAL INFO PER SERVING
210		Calories
1 3/4		Vegetable serving
1 1/4		Protein serving
1		Bread serving
11	g	Protein
1	g	Fat
42	g	Carbohydrate
487	mg	Sodium
	mg	Cholesterol

In a large saucepan, combine all ingredients, mixing well. Bring to a boil over medium heat. Reduce heat to low, cover, and simmer 40 to 45 minutes, until vegetables are tender. Stir several times while cooking and add small amounts of water if a thinner stew is desired.

From DEEANNE's recipe files

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