1 1/2 c. brown lentils
4 med. potatoes, cubed
3 med. onions, chopped
1/2 lb. mushrooms, sliced
1 clove garlic, minced
2 tbsp. olive oil
1 1/2 c. sliced carrots
1 c. chopped celery
1 1/2 c. peeled and chopped tomatoes
1 qt. water
1 c. dry red wine
2 sm. bay leaves
1 tsp. basil leaves
3 tbsp. soy sauce
1 tbsp. Worcestershire sauce
Chopped parsley

Pick over and 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 for about 1 hour, partly covered, adding more water as necessary during cooking. Check for doneness. Serve stew, sprinkle with parsley.