Makes: 8 servings

The carrots, celery, tomatoes, and lentils make this classic stew full of nutrients, including fiber.

Ingredients

2 tablespoons unsalted butter (or margarine)
1 cup onion (chopped)
6 cups water
2 cups lentils (dry, washed, soaking not necessary)
1 teaspoon Worcestershire sauce
1⁄2 teaspoon oregano
1⁄4 teaspoon garlic powder
6 carrot (large, cut into 1/2-inch pieces)
8 small celery stalks
3-4 fresh tomatoes cut in wedges

Directions

1. Melt butter or margarine in a large skillet.2. Sauté onion until tender.
2. Add water, lentils, Worcestershire sauce, oregano, and garlic powder.
3. Cover, bring to a boil. Reduce heat, and simmer for 45 minutes.
4. Add carrots, celery, and salt.
5. Cover and simmer 30 minutes more or until the vegetables are tender.
6. Add tomatoes. Heat thoroughly and serve.

Total Cost: $3.55
Cost Per Serving: $0.44

Source: University of Wisconsin, Cooperative Extension Service, Go with Beans Eau Claire County, 2002