Vegan Ckbk - Classic Lentil, Tomato, and Potato Stew

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* Exported from MasterCook *

 

Classic Lentil, Tomato, and Potato Stew

 

Recipe By :Susann Geiskopf-Hadler & Mindy Toomay

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3 tablespoons olive oil

2 tablespoons dry sherry

1 yellow onion -- diced

3 cloves garlic -- minced

6 cups vegetable stock

1 cup dried brown lentils

2 bay leaves

1 tablespoon dried basil

1 16 oz can whole tomatoes -- chopped, with juice

1 pound russet potatoes -- scrubbed and diced

1/2 cup minced fresh Italian parsley

1/2 teaspoon salt

several grinds black pepper

1 tablespoon fresh lemon juice

6 lemon wedges

 

In a large stockpot, heat the oil and sherry over medium heat. Add the onion

and garlic, stir to coat, and cook for several minutes, until the onion is

translucent. Add the stock, lentils, bay leaves, and basil. Increase the heat

to high, bring to a boil, then reduce the heat to medium-high and cook for 30

minutes. Stir in the tomatoes, along with their liquid, and the potatoes.

Continue to cook for about 15 minutes, until the potatoes and lentils are

tender. Stir in the parsley, salt, pepper, and lemon juice. Serve piping hot,

with lemon wedges on the side.

 

Source:

" The Complete Vegan Cookbook "

Copyright:

" 2001 by Susann Geiskopf-Hadler and Mindy Toomay "

 

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Per Serving (excluding unknown items): 315 Calories; 11g Fat (30.8% calories

from fat); 9g Protein; 47g Carbohydrate; 6g Dietary Fiber; 2mg Cholesterol;

1816mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Vegetable; 0 Fruit; 2 1/2 Fat.

 

NOTES : This stew makes a satisfying meal on a cold evening. Serve it with a

mixed green salad and crusty bread.

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