Categories: Vegetables, Sept. 
      Yield: 4 servings 
  
      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 tb 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: bobbi@clark.net (Bobbi Pasternak).  rfvc Digest V94 Issue #204, Sept. 
  22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using 
  MMCONV.