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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

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“Hopelessness has surprised me with patience. #Margaret J. Wheatley”

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