Lentil Stew(Low-Fat) - cooking recipe

Ingredients

3 c. chicken broth
1 (14 1/2 oz.) can stewed tomatoes
8 oz. dry lentils
1 large potato, peeled and chopped
1 medium carrot, copped
1 medium onion, chopped
1 stalk celery, chopped
2 Tbsp. snipped parsley
1 Tbsp. dried basil, crushed
1 clove garlic, minced
dash of pepper

Preparation

Combine all ingredients in a large kettle or Dutch oven. Bring to boiling. Reduce heat.
Simmer, covered, for 35 to 40 minutes or until the lentils are tender.
Very low-fat.