Lentil Stew, Jan

1 lb package lentils
Pork
1 (28 oz) can tomatoes
1 (8 oz) can tomato sauce - optional
2 large onions
2 sliced carrots
1 small head cabbage
parsley 1 sliced celery stalk
2 tsp salt
1/2 tsp pepper
1 tsp basil
2 bay leaves
2 quarts water

Combine all ingredients. Bring to boil. Cover, simmer for three to five hours. Serve with corn bread.

Submitted by Jan Tallman.

Recipe submitted in 1984.

The Lentil Stew by Jan recipe appeared in the Soups, Sandwiches, Salads and Salad Dressing chapter of the 1984 Herron Island Cookbook.

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Recipes in the Soup Chapter
Recipes Submitted by Jan Tallman


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