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Lentil Stew

beans & legumes, soups & stews

2 teaspoons vegetable oil
1 cup chopped onions (about 2 medium)
1 clove garlic; finely chopped
3 cups water
2 cups coarsely chopped potatoes
-- (about 2 medium)
1 cup dried lentils; sorted and
1/4 cup chopped fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground mace
1 small fresh mushrooms; (8 ounces) cut
1 in half
1 can whole tomatoes; (28 ounces)

Heat oil in Dutch oven over medium-high heat. Saute onions and garlic in oil. Stir in remaining ingredients; break up tomatoes. Heat to boiling; reduce heat. Cover and simmer about 40 minutes, stirring occasionally, until potatoes are tender. 6 SERVINGS (ABOUT 1-1/3 CUP EACH).

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Contributor: Betty Crocker's Low-Fat

Yield: 6 servings

Preparation Time: 0:00

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