Lentil Stew

This is a very good, nutritious, hearty “stew” or soup. Original source:  Fit or Fat Target Recipes by Covert Bailey and Lea Bishop.

2 Tbsp. butter or margarine (I use butter!)
1 cup chopped onion
1 clove garlic, minced
6 cups water
1 lb. dried lentils, washed
1 tsp. Worcestershire sauce
1/2 tsp. oregano
1 bay leaf
6 large carrots, cut into 1/2-inch pieces
4 large stalks celery, cut into 1-inch pieces
1 tsp. salt
1 16-oz. can tomato pieces
1/2 cup chopped parsley

Melt the butter in a large skillet. Saute the onion and garlic until the onion is tender. Add the water, lentils, Worcestershire sauce, oregano, and bay leaf.

Cover and bring to a boil, then reduce heat and simmer for 45 minutes.

Add the carrots, celery, and salt. Cover and simmer for 30 minutes longer or until the vegetables are tender.

Add the tomatoes and heat. Remove the bay leaf.

Pour into serving dish; garnish with parsley.