MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Southwestern Potato Lentil Stew
 Categories: Vegetable, Soup
      Yield: 4 Servings
 
    1/2 c  Lentils (3 3/4 oz); uncooked
      2 md Potatoes (12 oz); unpeeled,
           - cut into 1/2" pieces
      1 c  Carrots; chopped
      1 c  Onions; chopped
    1/2 c  Celery; chopped
    1/4 c  Celery leaves; chopped
      2 cl Garlic; finely chopped
      2 c  Tomato juice
    3/4 c  Water
      2 t  Chili powder
    1/2 t  Dried basil
    1/2 t  Dried oregano
           Salt to taste
 
  In a large saucepan, combine all ingredients, mixing well.  Bring to a
  boil over medium heat.  Reduce heat to low, cover, and simmer 40 to 45
  minutes, until vegetables are tender.  Stir several times while
  cooking and add small amounts of water if a thinner stew is desired.
  
  Each serving: 210 calories
  
  Source: Lean and Luscious and Meatless by Bobbie Hinman and
  Millie Synder ISBN 1-55958-110-7
  
  Comments: I like to increase the amount of seasonings. I used full
  teaspoons of basil and oregano. I like it hotter so used 1 tb of
  chili powder.

  From: Henry Reintges
  Date: 02-05-96
 
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