Division of Marketing and Development
Nelson L. Mongiovi, Director
Florida Department of Agriculture and Consumer Services
Charles H. Bronson, Commissioner
Florida Vegetable and Lentil Stew
|
Vegetable-6005 |
| Ingredients |
|
| 2 tablespoons |
olive oil |
| 1/2 cup |
onion, diced small |
| 1/2 cup |
bell peppers, diced medium |
| 1/2 cup |
carrots, diced medium |
| 1 tablespoon |
garlic, minced |
| 2 tablespoons |
tomato paste |
| 2 cups |
dry lentils |
| 5 cups |
chicken or vegetable stock |
| 1/2 cup |
zucchini, diced medium |
| 1/2 cup |
yellow squash, diced medium |
| 1/2 cup |
tomato, diced medium |
| 1/2 cup |
mushrooms, quartered |
| 1 tablespoon |
oregano, chopped |
| 1 tablespoon |
basil, chopped |
| 1 tablespoon |
parsley, chopped |
| |
salt and pepper to taste |
| |
| Preparation |
| Heat olive oil over medium-high heat in a large
sauce pan. saute onions, peppers, and
carrots for approximately two minutes. Add garlic and tomato
paste and stir for one
minute. Add lentils and stock, bring to a boil, reduce heat and
simmer for 15 minutes
Add remaining ingredients, simmer for 10 more minutes. |
|
Look for "Fresh from Florida" ingredients at your grocery store. |