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Lentil & five vegetable stew

Yield: 4 Servings

Ingredients:

• 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

Instructions:

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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