| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegetarian |
Veg-cook, Sept. |
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 |
|
|
Salt and pepper to taste |
INSTRUCTIONS
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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook2.zip
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