HERBED LENTILS

Lentils cook quickly so they are handy to use when you are needing a quick meal.  Worcestershire sauce is lower in sodium than soy sauce and adds a lot of flavor.  It was my husband's idea to put it in because it makes the lentils taste more "meaty."  If you prefer, you can always substitute chicken or beef broth for vegetable broth.

1 cup each:  Chopped sweet red or green peppers,  

sliced fresh mushrooms, chopped celery, and chopped onion

 1 tablespoon olive oil

3 large cloves garlic, minced

3 tablespoons minced fresh sage, or 1 tablespoon dried rubbed sage

2 tablespoons minced fresh marjoram, or 2 teaspoons dried leaf marjoram

2 1/4 cups vegetable broth

1 cup uncooked lentils

2 teaspoons Worcestershire sauce

1 14.5 ounce can diced tomatoes, undrained

3 tablespoons minced fresh parsley, or 1 tablespoon dried parsley flakes

In a large skillet, saute peppers, mushrooms, celery, and onion until almost tender.  Add garlic, sage, and marjoram and saute one more minute.  Stir in broth, lentils, and Worcestershire.  Bring to a simmer, cover and cook 30 minutes, or until lentils are tender.  Stir in diced tomatoes and parsley.  Heat through.  Serve with cornbread or over cooked brown rice.  Makes 6 servings.