Lentil Stew

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

11 ingredients

5 steps

Ingredients

1 c. dry lentils
3 1/2 c. chicken broth
1 (14 1/2 oz.) can Italian style tomatoes, chopped
1 c. peeled and chopped potato
1/2 c. chopped carrot
1/2 c. chopped celery
1/2 c. chopped onion
2 Tbsp. snipped parsley
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, potato, carrot, celery, onion, parsley, basil, garlic and pepper.
3

Bring to a boil.
4

Reduce heat.
5

Cover and simmer for 45 to 50 minutes or until lentils and vegetables are tender, stirring occasionally. Low-fat, no cholesterol.