Vegetarian Lentil Paella

Categories: Beans & gra, Casseroles
Yield: 4 servings

1 md Green pepper; chopped
1 md Yellow bell pepper; chopped
2 Stalks celery; sliced
1 md Onion; chopped
1 md Red onion; chopped
4 Cloves garlic; minced
1 c Lentils
1 1/4 c Fat free vegetable broth
1/8 ts Powdered saffron; OR
1/2 ts Ground turmeric
2 md Tomato; seeded and chopped
1 c Frozen peas; thawed
1/4 c Snipped fresh parsley of
-cilantro

In Dutch oven, sprayed with cooking spray, cook the green pepper, yellow
pepper, celery, onion, red onion, and garlic, till tender but not brown.
Rinse lentils. Add lentils, broth, and saffron or turmeric to the pepper
mixture. Bring to a boil: reduce heat. Cover and simmer for 20 to 30
minutes or until lentils are tender and liquid is absorbed. Stir in
Tomatoes, peas, parsley, and any other additions. Heat through. Season to
taste before serving.

Serving Ideas : serve over rice or as a side dish.

NOTES : this recipe originally called for 2 Tablespoons of oil which I
don't use. It also calls for 1/3 cup each of black olives and stuffed green
olives which would add 2.4 grams of fat. With out the olives it had 1.1
grams of fat that I think comes from the peppers.

Recipe by: Better Homes and Gardens Vegetarian Recipes for Today

Posted to fatfree digest by "Dawn" on Sep 9, 1998,

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