7 cups water
1 pound lentils
1 bay leaf
1/2 teaspoon salt
1 large potato
1 large carrot
1 medium onion
1 small green pepper
1/4 cup tomato paste
4 garlic cloves
1 teaspoon dried savory
1/4 cup chopped fresh parsley
Directions: one line for each direction. When saved the lines will be numbered.
In a large saucepan, combine the water, lentils, bay leaf and salt (if using). Bring to a boil over high heat, then reduce the heat to medium, cover and gently simmer for 10 minutes.
Stir in the potatoes, carrots, onions, peppers, tomato paste, garlic and savory. Mix well. Cover and gently simmer, stirring occasionally, for 30 minutes, or until the lentils are tender.
Stir in the parsley. Remove and discard the bay leaf.
This recipe yields 6 servings.
Comments: To give this vegetarian stew an extra flavor punch, add some ground dried chili peppers or hot-pepper flakes.
Nutritional Information Per Serving: Calories: 302; Fat: 1 gram (3% of calories); Cholesterol: 0 milligrams; Sodium: __ milligrams; Fiber (grams) 25.7.
Notes: Weight Watcher points calculated at 1
Nutrition Facts not Available
Rating: ()
Added On: February 29, 2008
* Prevention's Recipe Archive at http://www.prevention.com/cooking
