Lentil-Vegetable Stew

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Lentil-Vegetable Stew Ingredients

1 c Lentils	2 md Potato raw w/o skin
4 c Vegetable Stock	1 c Celery, diced
1 c Onion chopped	1/2 ts Rosemary dried
2 md Garlic clove minced	28 oz Tomato canned, crushed
2 c Carrots sliced	1/2 ts Pepper
1/2 c Leeks	1 tb Lemon juice
2 c Turnip	3 tb Parsley fresh

Instructions for Lentil-Vegetable Stew

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. 1.80? File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Main Ingredient: VegetablesCuisine: Uncategorized

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