Lentil And Mushroom Stew - cooking recipe

Ingredients

2 tablespoons becel salt-free margarine
1 medium onion, chopped
2 stalks celery, chopped
2 medium carrots, chopped
1 medium zucchini, chopped
8 ounces cremini mushrooms, sliced
3 garlic cloves, finely chopped
1/4 teaspoon ground red pepper
2 1/2 cups water
2 cups fat-free reduced-sodium vegetable broth
1 (411 g) can diced tomatoes
1 cup lentils, rinsed and drained
1 tablespoon balsamic vinegar

Preparation

Melt margarine in large saucepot and cook onion, celery, carrots, zucchini and mushrooms over medium heat, stirring occasionally until vegetables are tender; about 8 minutes.
Stir in garlic and ground red pepper, stirring frequently for 1 minute.
Stir in water, broth, tomatoes and lentils, and bring to a boil over high heat.
Reduce heat to low and simmer covered until lentils are tender; about 55 minutes. Stir in vinegar.