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Title: Lentil and Five Vegetable Stew
Categories: Vegetable Sept
Yield: 4 Servings
| 1 | lg | Leek stalk, finely chopped |
| 1 | lg | Carrot, shredded |
| 2 | c | Water |
| 1 1/2 | c | Canned crushed tomatoes |
| 1 | c | Yellow corn kernels |
| 1/2 | c | Broccoli |
| Florets, lightly steamed | ||
| 1 | c | Pre-cooked lentils |
| 1 | tb | Dried 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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