Lentil Stew by JoeB

Lentil Stew

1 cup dry lentils

3.5 cups chicken broth

1 14 ounce can of peeled Italian style tomatoes cut up

1 peeled and chopped potato

1/2 cup chopped carrot

1/2 cup chopped celery

1/2 cup chopped onion

2 tablespoons of snipped parsley

1 tablespoon dried basil crushed

1 garlic clove

Pepper to taste

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Rinse and drain lentil beans. In a large saucepan, combine lentils, chicken broth, undrained tomatoes, potato, carrot, celery, onion, parsley, basil, garlic and pepper. Bring to boiling; reduce heat. Cover and simmer for 45-50 minutes, or until everything's tender.