Title: Lentil-Vegetable Stew
Categories: Digest, Dec., Fatfree
Yield: 6 Servings

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

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.

1.80á

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