Lentil vegetable stew

Yield: 6 servings

Measure Ingredient
1 \N Cup(s) Lentils
4 \N Cup(s) Vegetable Stock
1 \N Cup(s) Onion chopped
2 mediums Garlic clove minced, 1
\N \N Medium
2 \N Cup(s) Carrots sliced
½ \N Cup(s) Leeks
2 \N Cup(s) Turnip
2 mediums Potato raw w/o skin
1 \N Cup(s) Celery, diced
½ \N Teaspoon(s) Rosemary dried
28 \N Ounce(s) Tomato canned,
\N \N Crushed
½ \N Teaspoon(s) Pepper
1 \N Tablespoon(s) Lemon juice
3 \N Tablespoon(s) Parsley fresh

Place lentils, stock, onion, garlic, carrots, leek, turnips, potatoes, celery, and rosemary in large soup pot. Bring to boil, cover, and simmer for 50 min. Add tomatoes and pepper. Simmer for 25 min. Stir in lemon juice and garnish with parsley. Serve hot.

Nutritional Analysis

Calories ( 180 cal) Protein ( 6.9 g) Carbohydrate ( 39 g) Fat (0.69 g) Calories from Protein: 14 % Carbohydrate: 82 % Fat: 3 % Posted by tkreider@... (Tom Kreider) to the Fatfree Digest [Volume 13 Issue 28] Dec. 28. 1994.

FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.


Similar recipes