| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Lentil-Turkey Stew

12 ounces lentils
4 cups water
1 onion, chopped
1 cup chopped celery
2 carrots, peeled and sliced
2 cups diced cooked turkey
2 cups cooked rice
1 teaspoon dried marjoram

1. In a kettle combine lentils, water, chopped onion, chopped celery, and sliced carrots and simmer gently for 35 minutes.
2. Add turkey, rice, and marjoram and continue heating for another five minutes.

Makes 6 servings.