Hearty Brown Vegetable Stew

[Guest guest]

Hearty Brown Vegetable Stew

 

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 (I used veggie broth)

1 cup dry red wine

2 small bay leaves

1 tsp. crushed dried basil leaves

3 Tbs. soy sauce

1 Tbs. Worcestershire sauce veg. version

Chopped parsley

 

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.