Lentil And Vegetable Stew
|Lentils||1 Cup (16 tbs), picked over and washed|
|Vegetable broth/Water||1 Quart (Homemade)|
|Onion||1 Medium, chopped|
|Garlic||2 Clove (10 gm), finely chopped|
|Leek||1 , sliced|
|White turnips||2 , diced|
|Potatoes||2 Medium, peeled and diced|
|Celery stalk||1 , chopped|
|Crushed dried rosemary||1 Teaspoon|
|Canned italian plum tomatoes||35 Ounce (1 Can)|
|Tomato paste||3 Tablespoon|
|Freshly ground black pepper||1⁄2 Teaspoon|
|White onions||12 Small|
|Vegetable oil||2 Tablespoon|
|Lemon juice/Vinegar||1 Tablespoon|
|Chopped parsley||3 Tablespoon|
1. Put the lentils, broth, onion, garlic, 2 diced carrots, leek, turnips, potatoes, celery, and rosemary in a large heavy kettle. Bring to a boil, cover, and simmer for 50 minutes, or until the lentils are tender.
2. Add the tomatoes with their juice, the tomato paste, salt, and pepper and simmer gently for 10 minutes, while breaking up the tomatoes.
3. Meanwhile, brown the onions in the oil. Add the remaining 2 carrots cut into 2-inch pieces and cook for 5 minutes longer. Add the onions and carrots to the lentil mixture and cook for 15 minutes longer. Stir in lemon juice or vinegar and chopped parsley.