Ingredients Weight Measure
Carrots, diced 1/3 cup
Celery, diced 1/3 cup
Onion, diced 2/3 cup
Butter or vegetable oil, as needed 5 tsp.
Dry lentils, cleaned and rinsed 6 oz.
Water, variable 1 3/4 cup
Tomato, diced, fresh or canned w/juice 2 cups
Okra, frozen, cut 1/2" pieces 8 oz.
Black beans or black soybeans, drained - 1 can 15 oz.
Salt 1/3 tsp.
Black pepper, to taste 1/4 tsp.
TABASCO® sauce, to taste 4 tsp.
Sugar, granulated 1 tsp.
Cooked rice, as needed
Little corn tortilla scoopers, as desired


  1. Cook lentils in water.
  2. Sauté diced vegetables in butter or oil until lightly browned, about 10 minutes.
  3. Add cooked lentils and remaining ingredients to sautéed vegetables. Cover and simmer 30 minutes, stirring occasionally, until okra is tender.
  4. Serve over cooked rice, or as an appetizer with little corn tortilla scoopers (available in the supermarket).

Yield: Serves 20