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Print this Recipe    Red River

RED RIVER STEW

1 tbsp vegetable oil
1 md onion, chopped
2 lg carrot, thinly sliced
2 celery stalks, thinly sliced
4 c low-salt vegetable broth
4 c chopped tomatoes with juice
1/2 c packed cilantro, chopped
1 c dried red or brown lentils
1 clove garlic, minced

Place the oil in a large saucepan and cook the onions, carrots,
and celery over low heat until the onions are translucent. Add the
stock, tomatoes, cilantro, lentils and garlic. Bring to a boil,
then reduce the heat and simmer over low heat for 25 minutes or
until lentils are tender and the stew is the desired thickness.

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