Lentil Stew

A Heart-Healthy Soup Recipe

• 1 cup uncooked red or green lentils
• 4 cups water
• 1 medium onion, chopped
• 1 stalk celery, chopped
• 2 leeks, sliced (white part only)
• 1 medium zucchini, chopped
• 1 sweet potato or yam, diced
• 1 low-sodium vegetable broth seasoning cube
• 2 garlic cloves, chopped
• 1 cup fresh parsley, chopped
• 1 Tbsp. balsamic vinegar

Bring lentils to a boil and simmer until tender. Generally red lentils take twice the time that green do, so allow 45 minutes for red and about 20 minutes for green lentils.

In a skillet or wok, sauté chopped onion and garlic for 1 minute. Add sweet potato or yam and sauté for 5 minutes. Add 1/4 cup water, bouillon cube, and remaining vegetables. Cover and steam for 5 minutes.

When vegetables are just tender, mix in lentils. Toss with chopped parsley and vinegar.

Makes 3-4 servings.

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