Lentil And Mushroom Stew

• 2 tablespoons becel salt-free margarine
• 1 medium onion, chopped
• 2 stalks celery, chopped
• 2 medium carrots, chopped
• 1 medium zucchini, chopped
• 8 ounces cremini mushrooms, sliced
• 3 garlic cloves, finely chopped
• 1/4 teaspoon ground red pepper
• 2 1/2 cups water
• 2 cups fat-free reduced-sodium vegetable broth
• 1 (411 g) can diced tomatoes
• 1 cup lentils, rinsed and drained
• 1 tablespoon balsamic vinegar

1. Melt margarine in large saucepot and cook onion, celery, carrots, zucchini and mushrooms over medium heat, stirring occasionally until vegetables are tender; about 8 minutes.
2. Stir in garlic and ground red pepper, stirring frequently for 1 minute.
3. Stir in water, broth, tomatoes and lentils, and bring to a boil over high heat.
4. Reduce heat to low and simmer covered until lentils are tender; about 55 minutes. Stir in vinegar.

salt, onion, stalks celery, carrots, zucchini, cremini mushrooms, garlic, ground red pepper, water, vegetable broth, tomatoes, lentils, balsamic vinegar

Taken from www.food.com/recipe/lentil-and-mushroom-stew-535226 (may not work)