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Lentil Stew

low fat, soups/stews

7 cups water
1 pound lentils; sorted and rinsed
1 bay leaf
1/2 teaspoon salt; (optional)
1 large potato; cubed
1 large carrot; thinly sliced
1 medium onion; chopped
1 small green pepper; chopped
1/4 cup tomato paste
4 garlic cloves; minced
1 teaspoon dried savory
1/4 cup chopped fresh parsley

In a large saucepan, combine the water, lentils, bay leaf and salt (if using). Bring to a boil over high heat, then reduce the heat to medium, cover and gently simmer for 10 minutes. Stir in the potatoes, carrots, onions, peppers, tomato paste, garlic and savory. Mix well. Cover and gently simmer, stirring occasionally, for 30 minutes, or until the lentils are tender. Stir in the parsley. Remove and discard the bay leaf. This recipe yields 6 servings. Comments: To give this vegetarian stew an extra flavor punch, add some ground dried chili peppers or hot-pepper flakes. Nutritional Information Per Serving: Calories: 302; Fat: 1 gram (3% of calories); Cholesterol: 0 milligrams; Sodium: __ milligrams; Fiber (grams) 25.7.

Source: "Prevention's Recipe Archive at http://www.prevention.com/cooking" S(Formatted for MC5): "01-14-2000 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 303 Calories (kcal); 1g Total Fat; (2% calories from fat); 23g Protein; 54g Carbohydrate; 0mg Cholesterol; 288mg Sodium Food Exchanges: 3 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Weight Watcher points calculated at 1 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Yield: 6 servings

Preparation Time: 0:00

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