no-tofu: dilled french lentil stew

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* Exported from MasterCook *

 

Dilled French Lentil Stew

 

Recipe By :Sharon Sassaman Claessens

Serving Size : 4 Preparation Time :0:00

Categories : Chowders & Soups New Import

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil

1 cup chopped leeks -- (white parts only)

1/4 cup finely chopped carrot

3 garlic cloves -- minced

1/2 cup French lentils

1/2 cup brown lentils

1/4 cup red lentils

5 cups water

1 bay leaf

1/2 teaspoon salt

1 cup V-8 vegetable juice

1 tablespoon minced fresh dill weed

Dash freshly ground black pepper

 

Heat the oil in a nonstick Dutch oven over medium heat. Add leeks and cook,

stirring often, until the leeks are wilted and begin to brown, 4 to 5 minutes.

Add carrot and garlic and cook, stirring, 1 minute.

 

Add lentils, water, bay leaf and salt and bring to a boil. Reduce heat, cover

and simmer 35 minutes, or until lentils are tender.

 

Add juice and dill and simmer 5 minutes. Remove bay leaf and season with pepper.

 

Source:

" No-Tofu Vegetarian Cookbook (1997 Claessens) "

S(Archive):

" MC (kitpath) on 04-30-2003 "

Copyright:

" 1997 ISBN: 155788269X "

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Per Serving (excluding unknown items): 265 Calories; 4g Fat (13.4% calories from

fat); 18g Protein; 42g Carbohydrate; 19g Dietary Fiber; 0mg Cholesterol; 511mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 1/2

Fat.

 

NOTES : A trio of lentils petite French, red and green (or brown) yields a fine,

tasty, attractive stew when combined with leeks. Europeans enjoy leeks more than

we do in America, but we are definitely catching on! Serve this wonderful soup

with crusty French bread.

 

Nutr. Assoc. : 0 0 0 0 903920 903920 0 0 0 0 0 0 0