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Lentil and Potato Stew Recipe
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Ingredients
1 tablespoon olive oil
1 onion (medium)
1 stalk celery
1 peeled carrot
1 cup dry lentils (washed)
1 pound small red potatoes (cut into 1/3 inch slices)
1 can diced tomatoes (14.5 ounce can)
4 cups vegetable broth
1/4 cup chopped parsley
Salt and Pepper
Directions
Cut vegetables into medium dice. Heat oil in a 12 inch skillet over medium-high heat. Add onion, celery, and carrot. Sauté until tender. Add herbs, lentils, and potatoes. Finally, add tomatoes and broth. Bring to a simmer. Reduce heat. Cover stirring occasionally, until tender (15-20). Stir in parsley. Salt and pepper to taste.
Serves 6.
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