Lentil Stew Creole

2 Carrots -- sliced crosswise

1 lg Celery stalk -- chopped

1 lg Onion -- chopped

8 oz Okra, fresh -- sliced

4 oz Green beans, fresh -- cut in

-1-inch pieces 1 t Tamari, low sod

1 t Applie juice concentrate

1/2 Green bell pepper -- chopped

1 cn Tomatoes (16 oz), no salt

-added, quartered, juice -reserved 1 lg Garlic clove -- minced

1 tb Red wine (opt)

1 c Lentils -- cooked

Tabasco sauce (opt)

Mix all ingredients except lentils and Tabasco sauce (if using), in a saucepan. Heat partly covered until mixture boils. Reduce heatto low; simmer 10 minutes. Add lentils and simmer 10-15 minutes more. Add a few drops Tabasco sauce, if desired. Serve over cooked brown rice. Per serving: 81 cal; 4 g prot; 14 g carb; 1 g fat; 78 mg sod; 0 mg chol From the files of DEEANNE