Recipe - Lentil And Five Vegetable Stew

1 lg Leek stalk, finely chopped
1 lg Carrot, shredded
2 cup Water
1 One half cup Canned crushed tomatoes
1 cup Yellow corn kernels
One half cup Broccoli
Florets, lightly steamed
1 cup Precooked lentils
1 tablespoon Dried red pepper flakes
Salt and pepper to taste

In a stew pot, boil wellcleaned 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 precooked 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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook2.zip