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Lentil Stew

Source: Burt Wolf's Table
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Active Time:  10 Minutes
Total Time:  55 Minutes
  Makes 8 servings
2 tablespoons vegetable oil
1 cup coarsely chopped celery
1 cup coarsely chopped carrots
1 medium onion, coarsely chopped
1 pound lentils
1 1/4 cups chicken broth or stock
2 oranges
10 fresh basil leaves
2 tablespoons fresh lemon juice
salt and pepper to taste
In a large saucepan over medium-high heat, heat the oil until hot. Add the celery, carrots, and onion, and sauté, stirring frequently, until the onion is translucent, about 5 minutes.

Add the lentils and broth and bring to a boil. Reduce the heat to low and simmer uncovered for about 45 minutes, or until the lentils are tender.

Meanwhile, peel the oranges and divide them into sections, removing any white pith or seeds. Roughly chop the basil.

Remove the lentil stew from the heat, stir in the orange sections, basil, and lemon juice. Check for seasoning, adding salt and pepper as needed.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Lentil Stews
Nutrition Facts per Serving
Yield:   Makes 8 servings
Calories: 257
Sodium: 51mg
Fiber: 19g
Carbohydrates, Total: 40g
Protein: 18g
% Cal. from Fat: 14%
Fat. Total: 4g
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