Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------COUNTRY WOMAN; JAN/FEB 1992---------------------

---------------------BOIL UNTIL TENDER--------------------------
4 c Water; or stock 3 Carrots; sliced
48 oz Tomato juice 2 Bay leaves
2 c Lentils; dried 1 ts Basil leaves
1 c Rice, brown; uncooked 1 ts Oregano leaves
28 oz Tomatoes, canned; chopped 1 ts Thyme leaves
3 Garlic cloves, crushed 1/2 ts Black pepper, ground
1 Onions, chopped 3 tb Parsley, chopped
2 Celery stalks; sliced

--------------------------THEN ADD-------------------------------
1 Zucchini; sliced 2 tb Lemon juice
2 Potatoes; peeled diced 1 ts Dry mustard

In 6-qt Dutch oven or soup kettle, combine first 15 ingredients.
Bring to boil. Reduce heat and simmer, covered, until rice and
lentils are tender, 45-60 minutes. Add additional water or tomato
juice if necessary.

Stir in remaining ingredients, cover and continue to cook until
vegetables are tender, about 45 minutes.

Sylvia's comments: this was a good, hearty stew. However, I couldn't
fit all the ingredients for 12 servings in my Dutch oven; next time
I'll cut it in half. Because it was so overfull, I couldn't stir
thoroughly and it burned on the bottom. I also had to keep adding
water. I used more vegetables, including cauliflower. I also didn't
like the way the dried herbs stand out in the final result; next time
I'll use fresh herbs.

From the recipe files of Sylvia Steiger, CI$ 71511,2253, Internet
sylvia.steiger#lunatic.com, moderator of GT Cookbook and FringeNet
Lowfat Luscious echoes
Submitted By SYLVIA STEIGER On 09-03-95

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