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Name: Lentil-Vegetable Stew
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 6
Cuisine: American
Ingredients: 28 oz Tomato canned, crushed; 2 c Carrots sliced; 2 c Turnip; 1/2 c Leeks; 1/2 ts Pepper; 1 tb Lemon juice; 3 tb Parsley fresh; 4 c Vegetable stock; 1 c Onion chopped; 2 md Garlic clove minced; 2 md Potato raw w/o skin; 1 c Celery, diced; 1/2 ts Rosemary dried; 1 c Lentils

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INGREDIENTS

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

INSTRUCTIONS

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

NOTES

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Lentil-Vegetable Stew

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

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

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Nutrition

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Serving Size: 1 Serving (489g)
Recipe Makes: 6 Servings

Calories: 109
Calories from Fat: 4 (4%)

Amt Per Serving		% DV

	Total Fat 0.5g	1 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 724.6mg		25 %
Potassium 554.7mg		15 %
Total Carbohydrate 22.9g		7 %
	Dietary Fiber 6.6g	26 %
	Sugars, other 16.3g
Protein 4.9g		7 %
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.

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Calories per serving: 109

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