Lentil, Carrot and Turnip Stew

1  cup		red Lentils
2  cups		large Carrots, sliced
1-1/2  cups		large Onions, chopped
1  teaspoon		TBS minced garlic
1  teaspoon		Extra virgin Olive Oil
1  cup		large can Tomatoes or 10 fresh ones, chopped
16  ounces		bag frozen chopped turnips
1  teaspoon		2.3 springs parsley or dried Parsley
1  tablespoon		Salt, Pepper and Tabasco to taste

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Thoroughly rinse the red lentils in a strainer and remove any small black rocks that are sometimes found among them. Boil the lentils in a large pot for about 20 minutes, in enough water so that the lentils can expand to rouighly four times their original size. Add carrrots and boil for 5 more minutes. Brown the onion and garlic in olive oil in a skillet. Add onion mixture to the pot. Toss in the can of tomatoes (with liquid) and add the turnips and parsley. Cook over low to medium heat for 15 minutes, stirring occasionally so the lentils don't stick to the bottom of the pabn. Add salt, pepper, and Tabasco to taste. Serve in bowls. Makes 4 servings.