Title: Lentil stew creole
 Categories: Vegetarian, Main dish, Stews
      Yield: 6 Servings
 
      2    Carrots; sliced crosswise
      1 lg Celery stalk; chopped
      1 lg Onion; chopped
      8 oz Okra, fresh; sliced
      4 oz Green beans, fresh; cut in
           -1-inch pieces
      1 ts Tamari, low sod
      1 ts Applie juice concentrate
    1/2    Green bell pepper; chopped
      1 cn Tomatoes (16 oz), no salt
           -added, quartered, juice
           -reserved
      1 lg Garlic clove; minced
      1 tb Red wine (opt)
      1 c  Lentils; cooked
           Tabasco sauce (opt)
 
   Mix all ingredients except lentils and Tabasco sauce (if using), in a
  saucepan. Heat partly covered until mixture boils. Reduce heatto low;
  simmer 10 minutes.
   Add lentils and simmer 10-15 minutes more. Add a few drops Tabasco
  sauce, if desired. Serve over cooked brown rice.
  
   Per serving: 81 cal; 4 g prot; 14 g carb; 1 g fat; 78 mg sod; 0 mg
  chol
  
   From the files of DEEANNE