Recipe 4 All: Lentil-Vegetable Stew (T) Recipe
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Recipe 4 All: Lentil-Vegetable Stew (T) Recipe
LENTIL-VEGETABLE … INGREDIENTS:

Lentil-Vegetable Stew (T)

Instructions:
Yield: 6 Servings
1  Cup(s) Lentils
4  Cup(s) Vegetable Stock
1  Cup(s) Onion chopped
2md Garlic clove minced, 1
  Medium
2  Cup(s) Carrots sliced
½  Cup(s) Leeks
2  Cup(s) Turnip
2md Potato raw w/o skin
1  Cup(s) Celery, diced
½  Teaspoon(s) Rosemary dried
28  Ounce(s) Tomato canned,
  Crushed
½  Teaspoon(s) Pepper
1  Tablespoon(s) Lemon juice
3  Tablespoon(s) 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 Wine Jelly Sans Gelatin

[Volume 13 Issue 28] Dec. 28. 1994.

1.80

Your Lentil-Vegetable Stew (T) is ready. Buon appetito!


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