Instructions: In a 6-quart Dutch oven over moderate heat, bring the lentils, beef broth, yellow onion, garlic celery, half the carrots, and the tomatoes, rosemary and pepper to a simmer. Adjust the heat so that the mixture bubbles slowly, cover and cook for 35 mins.

Meanwhile, in a heavy 12-inch heavy skillet over moderately high heat, cook the remaining carrots and the white onions, uncovered, in the margarine for 5 to 8 mins. or until lightly browned. Add the mushrooms and cook, stirring or 2 to 3 mins.

Add the potatoes and the skillet vegetables to the Dutch oven, cover, and simmer 20 to 25 mins. longer or until the lentils and potatoes are tender.

Serves 8.

One Serving:
Added Sugar 0

NOTES : Hello. Its a damp, gray day here in So. Cal. Perfect weather for this family favorite. Ill be serving it with crusty sourdough bread. Hope you enjoy the recipe as much as we do.

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