Lentil Stew

1 1/2 Quarts Stock or Water
2 Cups Lentils, washed
1 Large Onion (Chopped)
1/2 lb. Mushrooms (Sliced)
1 tsp. Basil
1/2 tsp. Salt
2 Stalks Celery and Tops (Chopped)
2 or more Carrots (Sliced)
1 Can Stewed Tomatoes
1/3 Cup Oil (olive oil is good)
2 Tbsp. Vinegar

Bring water to a boil and slowly add lentils. Reduce to a simmer and cook 1 hour. Meanwhile, saute onion, mushrooms and basil in oil. Set aside.

Combine all ingredients except vinegar and seasonings and cook at least 1 hour or more until lentils are tender. Add vinegar before serving. Add salt and pepper to taste. Serves 4 – 8. Stew is good served over brown rice.

Cooking with Conscience: 52 [fifty-two] simple healthful meals based on vegetable protein, milk, and eggs. A book for people concerned about world hunger

Dorit’s book: Celebrating our Raw Nature