Try this Lentil and Five Vegetable Stew recipe, or contribute your own.
Suggest a better descriptionIn 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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Serving Size: 1 Serving (156g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 35 | ||
Calories from Fat: 5 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 155.6mg | 5 % | |
Potassium 309.4mg | 8 % | |
Total Carbohydrate 7.6g | 2 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 5.4g | ||
Protein 1.9g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 35
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