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.
Calories ( 180 cal) Protein ( 6.9 g) Carbohydrate ( 39 g) Fat (0.69 g)
Calories from Protein: 14 % Carbohydrate: 82 % Fat: 3 Wine Jelly Sans Gelatin
[Volume 13 Issue 28] Dec. 28. 1994.
Your Lentil-Vegetable Stew (T) is ready. Buon appetito!
Related recipes: Dec.
Season specials: Easter Recipes, Passover Recipes, Christmas Recipes, Season Recipes, Xmas Recipes