LENTIL-VEGETABLE STEW (T)

Servings: 6
Ingredients:

1    Cup(s) Lentils
4    Cup(s) Vegetable Stock
1    Cup(s) Onion chopped
2 md Garlic clove minced, 1
Medium
2    Cup(s) Carrots sliced
1/2    Cup(s) Leeks
2    Cup(s) Turnip
2 md Potato raw w/o skin
1    Cup(s) Celery, diced
1/2    Teaspoon(s) Rosemary dried
28    Ounce(s) Tomato canned,
Crushed
1/2    Teaspoon(s) Pepper
1    Tablespoon(s) Lemon juice
3    Tablespoon(s) Parsley fresh

Place lentils, stock, onion, garlic, carrots, leek,
turnips, potatoes, celery, and rosemary in large soup
pot. Bring to boil, cover, and simmer for 50 min. Add
tomatoes and pepper. Simmer for 25 min. Stir in lemon
juice and garnish with parsley. Serve hot.

Nutritional Analysis

Calories ( 180 cal)
Protein ( 6.9 g)
Carbohydrate ( 39 g)
Fat (0.69 g)

Calories from Protein: 14 % Carbohydrate: 82 % Fat:
3 %

Posted by tkreider@census.gov (Tom Kreider) to the
Fatfree Digest [Volume 13 Issue 28] Dec. 28. 1994.

FATFREE Recipe collections copyrighted by Michelle
Dick 1994. Used with permission. Formatted by Sue
Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

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