Lentil and five vegetable stew
4 Servings
Ingredients
| Quantity | 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 |
| Florets, lightly steamed | ||
| 1 | cup | Pre-cooked lentils |
| 1 | tablespoon | Dried red pepper flakes |
| Salt and pepper to taste | ||
Directions
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.
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