Lentil and Vegetable Stew #646 1/03

Categories:
soups-stews

1 cup dried lentils
1 14 1/2 oz. can chopped tomatoes
1 16 oz cup beef broth
1 11 oz can corn with red & green peppers
1 cup dried beans
1 large onion; thickly sliced
1 tablespoon garlic; minced
1 teaspoon basil
1 teaspoon Salt
1 tablespoon bacon fat
2 beef bouillon cubes
1/2 cup fresh Parmesan; grated
2 cups water; as necessary
frito's as needed

Bring the dried beans to a boil in some water. Remove from heat and strain. Stir all ingredients except parmesan cheese, water and Fritos in a slow cooker. Cover; cook on low for 10 to 12 hours, or on high for 4 to 6 hours or until beans and lentils are tender. Add the water as needed to keep a desired consistancy. To serve, ladle into bowls, top with parmesan cheese and Fritos. This would also be good served on corn bread or corn pone.

Contributor: Land O Lakes Book

Yield: 6 servings