Lentil and five vegetable stew

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.


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