LENTIL STEW
4 or more servings
2/3 cup raw lentils, cooked
1 bay leaf
1 can tomato sauce, 15 oz.
1/2 teaspoon salt
1/2 teaspoon dried oregano
2 cloves garlic, minced
6-8 mushrooms, sliced
1/2 onion, chopped & lightly sauteed
Any or all of these:
Carrot, sliced
Raw potato, chopped
Cauliflower, chopped
Zucchini or any green veg, chopped
Mung bean sprouts
Cook lentils about 40 minutes. (2/3 cup lentils in two cups water, with a bay leaf)
Keep any remaining water in pot. Add tomato sauce
Add salt, minced garlic, oregano
Add vegetables
Add mushrooms and bean sprouts towards the end
Mix thoroughly and serve, sprinkled with grated cheese
This stew can be made with barley, rice, beans, or split peas instead of lentils.