Lentil Stew
Submitted by Dr. Brian Snyder
Ingredients
1 cup dry lentils
1 Cup chopped onion
1 tsp garlic minced
1 tbsp oil
2-7 1/2 oz. tomatoes
1 tbsp Worcestershire
1/4 tsp oregano
dash pepper
2 cans beef broth
1 can chicken broth
1/2 cup carrot
1 cup celery
Directions
Rinse lentils. Cook onion/garlic in hot oil. Stir in lentils, broth, undrained tomatoes, Worcestershire sauce, spices. Bring to a boil, reduce heat. Cover - simmer 20 minutes.
Add carrot/celery. Return to boil. Reduce head and simmer 20 minutes or until the lentils are tender.
Nutritional Information
Lentils, tomatoes, celery and carrots are the main ingredients that are high in phosphorous and potassium, also good source of calcium, Vit A, B, C, and biotin. These are important to maintain healthy skin and inner tissues. The garlic and onions are also helpful in maintaining proper circulation of blood to the tissues and vital organs.