Instructions: Saute the sausage in large, non-stick pot; drain any fat.

Add and saute a few minutes more:
2 carrots,
1 lg celery,
1 lg onion,
1 lg clove garlic,
1 T red wine. (I think I used about 1/4 Cup!)

3. Add and bring to boil, then simmer 10 - 20 min.: 1 T frozen apple juice concentrate,
1 T soy sauce,
8 oz fresh or frozen okra,
*

4 oz fresh or frozen green beans,
*

1/2 gr. bell pepper,
1 16 oz
can Cajun Style stewed tomatoes with juice (add 1 or more cans of water or broth
as desired).

1 C cooked lentils.

4. Add:
1 T cornstarch dissolved in a 1/4 cup water.

Stir til thickened (almost instantly). If desired add a few tobacco drops.

Chop the vegetables to the size you like. Although the recipe calls for cooked lentils, I cooked them in the stew the last time I made this, and added the veggies later (I let the lentils cook for about 25 minutes first).

*I used 2 fresh zucchinis and 2 crookneck squash instead of the okra and green beans the first time I made this recipe.

NOTES : There are never any leftovers when I make this lentil stew for dinner, so I have to take out enough for my

"leftovers" lunch before I serve it. My husband has tolerated my lentil
recipes before - now he asks for this stew regularly.

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