Jacob's Lentil Stew
Leona R. Alderson, M.A., Healthy Food Choices Book Two. 2000.
Makes 6 servings
Ingredients:
| 1 cup green lentils |
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2 sliced carrots |
| 4 cups water |
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2 tsp salt |
| 1 cup chopped onions |
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� tsp cardamom |
| 1 cup diced potatoes |
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2 tsp lemon juice |
| 1 tbsp minced garlic |
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Directions:
Cook the lentils in the water until tender. Add remaining ingredients and cook until carrots and potatoes are done. Adjust seasonings to suit taste.
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