Lentil And Five Vegetable Stew Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 large: Leek stalk, finely chopped
1 large: Carrot, shredded
2 cup: Water,
1 1/2 cup: Canned crushed tomatoes,
1 cup: Yellow corn kernels,
1/2 cup: Broccoli,
Florets, lightly steamed
1 cup: Pre-cooked lentils,
1 T: Dried red pepper flakes,
Salt and pepper to taste,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp