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Title: American Indian Stew
Yield: 1

Ingredients

    1/2 c  lentils; rinsed
    1/2 c  navy beans; rinsed
      2 c  chopped onion
      2 c  celery; coarsely chopped
      5    carrots; scrubbed and
      1    chunked into 1-inch pieces
    1/4 c  brown sugar
      1 c  barley
    1/2 ts thyme; chopped
      1 ts minced garlic
      2    bay leaves
      1 ts black pepper
    1/2 c  cooking wine; red
      1 qt low sodium vegetable juice;
           -v8
      2 c  water

Instructions

Combine all ingredients in a Crockpot and cook for 8-10 hours on
medium or low heat, or 4-5 hours on high heat.
Remove bay leaves before serving.
Note: The flavor of this stew improves with time. For best results,
prepare stew one to three days before serving.
Also, if added salt is desired, add salt at the end of cooking
time--adding salt too soon can toughen the seed coats on the lentils.

MY VERSION [Karen Ferner]:
(I boil the beans for 15 minutes and then add everything else. I do it on
top of the stove and cook for 2 hours. The beans were still hard when
I cooked it in the crock pot, yuch!)

Per serving: 2082 Calories (kcal); 8g Total Fat; (3% calories from fat);
91g Protein; 366g Carbohydrate; 0mg Cholesterol; 715mg Sodium
Food Exchanges: 17 Grain(Starch); 4 Lean Meat; 23 1/2 Vegetable; 0 Fruit; 0
Fat; 2 1/2 Other Carbohydrates

Recipe by: Diabetes in the News 9/10/94 (Jonathon the Cyberarian)

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