|
Ingredients:
3 tbsp. olive oil
2 c. chopped onion
1 c. sliced celery
1/2 c. quarter carrots, thinly sliced
6 c. water
1 c. dry lentils
1 can (6 oz. 2/3 c.) tomato paste)
1/2 c. dry red wine
1/4 c. minced parsley
3 sm. vegetable. Bouillon cubes
1 tsp. salt, optional
1/2 tsp. Worcestershire sauce
1/4 tsp. black pepper
Shredded or grated Parmesan cheese,
optional
Direction:
In large dutch oven or heavy
saucepan, heat oil. Saute onion, celery and carrots until
tender. Stir in water, lentils, tomato paste, wine, parsley,
bouillon cubes, salt, Worcestershire sauce and pepper. Bring
to boil; reduce heat and simmer, uncovered, 45 to 50 minutes
or until lentils are tender. Serve sprinkled with Parmesan
cheese if desired. Makes 6 (1 1/4) cup servings. Heartsafe
recipe, 257 calories per serving.
***
For
Details about Ingredients , check your nearest American Store
|