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                     LENTIL AND FIVE VEGETABLE STEW

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Vegetables                       Sept.

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  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       T            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: [email protected] (Bobbi Pasternak).  rfvc Digest V94 Issue #204, Sept.
 22, 1994. Formatted by Sue Smith, S.Smith34, [email protected] using
 MMCONV.



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