Lentils & Vegetable Stew

From one of those supermarket checkout books (from 1995) called “Easy Family Suppers.”

I use diced tomatoes instead of the whole tomatoes.

3/4 to 1 C dried lentils,depending on how well you like lentils
1 can whole tomatoes, cut up (14 1/2 to 16 oz.)
1 can vegetable broth (14 1/2 oz.)
1 can whole kernel corn with red and green peppers (11 oz.)
1 pkg. frozen black-eyed peas (10 oz.)
1 lg. onion, cut into eighths

1 tbsp. chopped fresh basil leaves*
1 tbsp. finely chopped fresh garlic
1/2 c. freshly grated or shaved Parmesan cheese

In Crockery Pot stir together all ingredients except Parmesan cheese. Cook on low for 10 to 12 hours (4 to 6 hours on high) or until lentils are tender.

To serve, ladle into bowls; top with Parmesan cheese.

Yield: 4 servings

*1 teaspoon dried basil leaves can be substituted for 1 tablespoon chopped fresh basil leaves

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