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-> [Entrees, Soups & Stews, Vegetarian] -> [Lentil stew creole Recipe] |
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Lentil stew creole
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| Artist: |
_ |
| Categories: |
Entrees, Soups & Stews, Vegetarian |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 2
| | Carrots, sliced crosswise | | 1
| large | Celery stalk, chopped | | 1
| large | Onion, chopped | | 8
| oz | Okra, fresh, sliced | | 4
| oz | Green beans, fresh, cut in | | | -1-inch pieces | | 1
| tsp | Tamari, low sod | | 1
| tsp | Applie juice concentrate | | 1/2
| | Green bell pepper, chopped | | 1
| can | Tomatoes (16 oz), no salt | | | -added, quartered, juice | | | -reserved | | 1
| large | Garlic clove, minced | | 1
| tbsp | Red wine (opt) | | 1
| cup | Lentils, cooked | | | Tabasco sauce (opt) |
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Procedures:
| 1 | Mix all ingredients except lentils and tabasco sauce (if using), in a saucepan. | | 2 | Heat partly covered until mixture boils. | | 3 | Reduce heatto low; simmer 10 minutes. | | 4 | Add lentils and simmer 10-15 minutes more. | | 5 | Add a few drops tabasco sauce, if desired. | | 6 | Serve over cooked brown rice. | | 7 | Per serving: 81 cal; 4 g prot; 14 g carb; 1 g fat; 78 mg sod; 0 mg chol from the files of deeann |
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