| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegetarian |
Sept., Veg-cook |
4 |
Servings |
INGREDIENTS
| 1 |
|
Leek stalk, finely chopped |
| 1 |
|
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 |
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
A Message from our Provider:
“Hopelessness has surprised me with patience. #Margaret J. Wheatley”