Hearty Brown Vegetable Stew
Description
Good served with Corn muffins or have a variety of brad, cheese and fruit to complete the 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
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
Methods/steps
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 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
Using a large soup pot or casserole, lightly brown potatoes, onions, mushrooms and garlic in oil
Add carrots and celery
Saute briefly
Add 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
Additional Tips
Good served with Corn muffins or have a variety of brad, cheese and fruit to complete the meal.
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