Lentil Stew with Franks

Ingredients

2 tsp olive or vegetable oil

6 ounces diced pared all-purpose potatoes

1/4 cup each thinly sliced carrot, celery, onion and green bell pepper

1 small garlic clove, minced

2 cups canned Italian tomatoes (with liquid); drain and chop tomatoes, reserving liquid

8 ounces rinsed drained canned lentils

2 ounces chicken frankfurters, sliced

2 tbsp chopped fresh Italian (flat-leaf) parsley

Method

• In 2-quart saucepan heat oil; add potato, carrot, celery, onion, bell pepper, and garlic and cook over high heat, stirring frequently, until vegetables are tender-crisp, about 3 minutes.

• Add tomatoes and reserved tomato liquid and stir to combine.

• Reduce heat to low, cover, and let simmer until potato is soft, about 10 minutes.

• Add lentils and frankfurters and stir to combine; cook until thoroughly heated, 1 to 2 minutes.

• Sprinkle with parsley and stir to combine.

• Make 2 servings.

Notes:

• The average person eats about 10 grams of fiber a day; most nutrition experts recommended at least twice that amount daily.

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