Lentil Stew

Name: Lentil Stew
Ingredients: 1 c. dry lentils; 3 1/2 c. chicken broth; 1 (14 oz.) can peeled Italian style tomatoes, cut up; 1 c. peeled and chopped potatoes; 1/2 c. chopped carrots; 1/2 c. chopped celery; 1/2 c. chopped onion; 2 Tbsp. chopped fresh parsley or dried parsley flakes; 1 Tbsp. dried basil, crushed; 1 clove garlic, minced; dash of pepper

11 ingredients

4 steps

Ingredients

1 c. dry lentils
3 1/2 c. chicken broth
1 (14 oz.) can peeled Italian style tomatoes, cut up
1 c. peeled and chopped potatoes
1/2 c. chopped carrots
1/2 c. chopped celery
1/2 c. chopped onion
2 Tbsp. chopped fresh parsley or dried parsley flakes
1 Tbsp. dried basil, crushed
1 clove garlic, minced
dash of pepper

Directions

1

Rinse and drain lentils.
2

In a large saucepan, combine lentils, chicken broth, undrained tomatoes, potatoes, carrots, celery, onion, parsley, basil, garlic and pepper.
3

Bring to boil; reduce heat.
4

Cover and simmer for 45 to 50 minutes, or until lentils and vegetables are tender, stirring occasionally.