Lentil-Vegetable Stew

Ingredients

 * 1 cup(s) lentils
 * 4 cup(s) vegetable stock
 * 1 cup(s) onion chopped
 * 2 med garlic clove minced, 1
 * medium
 * 2 cup(s) carrots sliced
 * 1/2 cup(s) leeks
 * 2 cup(s) turnip
 * 2 med potato raw w/o skin
 * 1 cup(s) celery, diced
 * 1/2 teaspoon(s) rosemary dried
 * 28 ounce(s) tomato canned
 * crushed
 * 1/2 teaspoon(s) pepper
 * 1 tablespoon(s) lemon juice
 * 3 tablespoon(s) parsley fresh

Directions
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