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Lentil Stew
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1 cup dried lentils, rinsed
2-1/2 cups water
2 teaspoons beef bouillon granules
1/2 pound ground beef, cooked and drained
2 medium carrots, sliced
2 cups tomato juice
1/2 teaspoon dried oregano
1/2 cup chopped onion
2 celery ribs, chopped
1 garlic clove, minced
In a saucepan, bring lentils, water and bouillon to a boil. Reduce heat; simmer,
uncovered, for 20 minutes. Stir in the remaining ingredients. Return to a
boil; reduce heat and simmer 20-30 minutes longer or until the vegetables are
tender.
Yield: 6 servings.
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Printed from tasteofhome.com Nov 18, 2008Copyright Reiman Media Group, Inc © 2008 |