LENTIL STEW 
1 pkg. (16 oz) lentils
1 onion, cut up
1 stalk celery, thinly sliced
2 1/2 - 3 c. cut up potatoes, pared
1 1/2 - 2 c. cut up carrots, pared
3-4 garlic cloves
1 tsp. parsley flakes
1/2 tsp. basil
3 (10 oz.) cans Italian stewed tomatoes
Grated Parmesan or Romano cheese
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. oregano
1 1/2 tbsp. Italian salad dressing

Soak lentils in cold water overnight. Rinse off. Put lentils in large stock pot. Add onion, potatoes, carrots, garlic cloves, parsley, basil, stewed tomatoes, onion powder, garlic powder, oregano and salad dressing.

Cover with water to 2-inches from top. Cook over medium low heat for 2 1/2 to 3 hours. Stir occasionally.

Serve with grated cheese on top of each bowl. (Stew should have a lot of liquid. If cooked down, add water or broth for consistency.)

Variation: Add baby spinach and pork sausage.

Makes about 6 servings.

 

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