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Hearty Brown Vegetable Stew

Recipe Courtesy of Reasor's

This combination of vegetables and lentils, with its hearty flavor and rich brown color is a filling entree. If you prefer, serve a smaller portion as a side dish to accompany an omelette, quiche or soufflé for a vegetarian meal.

Ingredients

• 1 1/2 cups Brown Lentils
• 4 Medium Potatoes, cubed
• 3 Medium Onions, chopped
• 1/2 pound Mushrooms, sliced
• 1 Clove Garlic, minced or pressed
• 2 tablespoons Olive Oil
• 1 1/2 cups Sliced Carrots
• 1 cup Celery, chopped
• 1 1/2 cups Tomatoes, peeled and chopped
• 1 quart Water
• 1 cup Dry Red Wine
• 2 Small Bay Leaves
• 1 teaspoon Crushed Dried Basil Leaves
• 3 tablespoons Soy Sauce
• 1 tablespoon Worcestershire Sauce
• Parsley, chopped

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Directions
1. Pick over, wash and drain lentils.
2. Using a large soup pot or casserole, lightly brown potatoes, onions, mushrooms and garlic in oil.
3. Add carrots and celery.
4. Sauté briefly.
5. Add remaining ingredients.
6. Simmer about 1 hour, partly covered, adding more water if needed during cooking.
7. Check for doneness.
8. If necessary, continue simmering until done.
9. Serve stew, sprinkled with parsley.

Servings: 6