Lentil and Five Vegetable Stew

1 lg Leek stalk, finely chopped

1 lg Carrot, shredded

2 c Water

1 1/2 c Canned crushed tomatoes

1 c Yellow corn kernels

1/2 c Broccoli

Florets, lightly steamed 1 c Pre-cooked lentils

1 T Dried red pepper flakes

Salt and pepper to taste 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: [email protected] (Bobbi Pasternak). rfvc Digest V94 Issue #204, Sept. 22, 1994. Formatted by Sue Smith, S.Smith34, [email protected] using

MMCONV.