Yield: 4 Servings
Measure | Ingredient |
---|---|
1 large | Leek stalk, finely chopped |
1 large | Carrot, shredded |
2 cups | Water |
1½ cup | Canned crushed tomatoes |
1 cup | Yellow corn kernels |
½ cup | Broccoli |
\N \N | Florets, lightly steamed |
1 cup | Pre-cooked lentils |
1 tablespoon | Dried red pepper flakes |
\N \N | Salt and pepper to taste |
In a stew pot, boil well-cleaned chopped leek and shredded carrot in water until tender. Drain well and add remaining ingredients. Cook until well heated. You may want to add a bit of pre-cooked brown rice or your favorite herb seasoning.
Total Calories Per Serving: 168 Fat: 1 gram This article was originally published in the July/August 1994 issue of the _Vegetarian_Journal_, published by The Vegetarian Resource Group.
From: bobbi@... (Bobbi Pasternak). rfvc Digest V94 Issue #204, Sept. 22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.