Executive Director
Jahn Hibbs

206 W 4th Street
Duluth, MN 55806

1 ½ quart stock or water
2 cups lentils, washed
1 onion, sliced, chopped
½ pound mushrooms, sliced
1 teaspoon basil
½ teaspoon salt
2 stalks celery and tops chopped
2 carrots sliced
1 can stewed tomatoes or a quart of canned ones, or a half dozen frozen ones
1/3 cup oil

Bring stock to boil and slowly add lentils. Saute onion, mushroom, and basil in oil. Combine all ingredients and cook at least 1 more hour, or until lentils are tender.



Lentil Mushroom Stew