2 carrots, sliced crosswise
1 large celery stalk, chopped
1 large onion, chopped
8 oz okra, fresh, sliced
4 oz green beans, fresh, cut in 1-inch pieces
1 tsp tamari, low sod
1 tsp applie juice concentrate
1/2 green bell pepper, chopped
1 can tomatoes (16 oz), no salt added, qu, artered, juice r
1 large garlic clove, minced
1 tbsp red wine (opt)
1 cup lentils, cooked
1 tabasco sauce (opt)
Directions
Mix all ingredients except lentils and Tabasco sauce (if using), in a
saucepan. Heat partly covered until mixture boils. Reduce heatto low;
simmer 10 minutes.
Add lentils and simmer 10-15 minutes more. Add a few drops Tabasco
sauce, if desired. Serve over cooked brown rice.
Per serving: 81 cal; 4 g prot; 14 g carb; 1 g fat; 78 mg sod; 0 mg
chol
From the files of DEEANNE
Servings: 6 servings
Lentil Stew Creole Recipe brought to you by Recipe Ideas
Categories: Bean; Soup; Stew; Vegetable
The History of Recipes
Historians have proved the existance of recipes far back into history, in truth as far back into recorded history as the Egypt of the Pharoahs, and possibly even further than that. Having said that, in the main part, these ancient cookbooks were just very basic hieroglyphic recipes for preparing food.
Interestingly, the oldest recipe found, according to experts in ancient history is a collection of ancient tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `blissful`. Moving on, there were two recipe books from the 1300s : a book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, these books are unconnected to the indian food that appears on menues today, but rather recipes for the types of meals served to the upper classes of that time. Later, in the 15th century, knights returning from the crusades brought back a variety of foods, spices and herbs from the Middle-East, including spices such as coriander, parsley, basil and rosemary. These new foods and spices caused an eruption in recipe manuscripts, some of which still exist in private collections. During the next few hundred years, the upper-class families of the West competed to serve up the best banquets, and as a result chefs and their collection of recipes increased in prestige. Nevertheless, it wasn`t until the 19th century that fine cookery and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to collecting, verifying, and writing down recipes to help cooks of their time. Like it or not, the introduction of TV brings us TV cooks and the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing us all to search through massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Lentil Stew Creole recipe.
