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Hearty Brown Vegetable Stew

Submitted on 06/26/2007

Hearty Brown Vegetable Stew
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1017 views
2.76 avg rating
170 votes
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This combination of vegetables and lentils, with its hearty flavor and rich brown color is a filling entree. If you prefer, serve a smaller portion as a side dish to accompany an omelet, quiche or souffle for a vegetarian meal.

Ingredients

1 1/2 cups brown lentils
4 medium potatoes, cubed
3 medium onions, chopped
1/2 lb. mushrooms, sliced
1 clove garlic, minced or pressed
2 Tbs. olive oil
1 1/2 cups sliced carrots
1 cup chopped celery
1 1/2 cups peeled and chopped tomatoes
1 quart water
1 cup dry red wine
2 small bay leaves
1 tsp. crushed dried basil leaves
3 Tbs. soy sauce
1 Tbs. Worcestershire sauce
Chopped parsley

Directions

Pick over, wash and drain lentils.

Using a large soup pot or casserole, lightly brown potatoes, onions, mushrooms and garlic in oil. Add carrots and celery. Saute briefly.

Add lentils and remaining ingredients. Simmer about 1 hour, partly covered, adding more water if needed during cooking. Check for doneness. If necessary, continue simmering until done. Serve stew, sprinkled with parsley.

Comments

Good served with corn muffins or have a variety of bread, cheese and fruit to complete the meal.

Course

Dinner

Servings

6

Time to prepare

40 Minutes

Difficulty

Average

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