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Lentil stew creole

Yield: 6 Servings

Ingredients:

• 2 Carrots; sliced crosswise
• 1 lg Celery stalk; chopped
• 1 lg Onion; chopped
• 8 oz Okra fresh; sliced
• 4 oz Green beans fresh; cut in -1-inch pieces
• 1 ts Tamari low sod
• 1 ts Applie juice concentrate
• 1/2 Green bell pepper; chopped
• 1 cn Tomatoes (16 oz)

Instructions:

no salt -added quartered juice -reserved 1 lg Garlic clove; minced 1 tb Red wine (opt) 1 c Lentils; cooked Tabasco sauce (opt) Mix all ingredients except lentils and Tabasco sauce (if using) in a saucepan. Heat partly covered until mixture boils. Reduce heatto low; simmer 10 minutes. Add lentils and simmer 10-15 minutes more. Add a few drops Tabasco sauce if desired. Serve over cooked brown rice. Per serving: 81 cal; 4 g prot; 14 g carb; 1 g fat; 78 mg sod; 0 mg chol From the files of DEEANNE

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