Lentil And Five Vegetable Stew

Recipe Ingredients

1 teaspoon	5ml	Leek stalk - finely chopped (large)
1 teaspoon	5ml	Carrot - shredded (large)
2 cups	474ml	Water
1 1/2 cups	93g / 3.3oz	Canned crushed tomatoes
1 cup	62g / 2.2oz	Yellow corn kernels
1/2 cup	73g / 2.6oz	Broccoli
		Florets - lightly steamed
1 cup	237ml	Pre-cooked lentils
1 tablespoon	15ml	Dried red pepper flakes
		Salt and pepper to taste

Recipe 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.

This article was originally published in the July/August 1994 issue of the "Vegetarian" Journal", published by The Vegetarian Resource Group.

Source:
Cooking Light, March 1995, page 142

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