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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: 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.
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.
Ingredients:
1 large Leek stalk, finely chopped
1 large Carrot, shredded
2 Cup(s) (1 can) Chick Peas **
1 1/2 Cup(s) Canned crushed tomatoes
1 Cup(s) Yellow corn kernels
1/2 Cup(s) Courgette/Zucchini
1 Cup(s) Pre-cooked lentils
1 Tablespoon(s) Dry "orange" lentils |
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