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Title: Lentil and Five Vegetable Stew
Categories: Vegetable Sept
Yield: 4 Servings

1lgLeek stalk, finely chopped
1lgCarrot, shredded
2cWater
1 1/2cCanned crushed tomatoes
1cYellow corn kernels
1/2cBroccoli
  Florets, lightly steamed
1cPre-cooked lentils
1tbDried red pepper flakes
  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@clark.net (Bobbi Pasternak). rfvc Digest V94 Issue #204, Sept. 22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

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