Lentil-Vegetable Stew

Ingredients

 * 1 cup lentils
 * 4 cups vegetable stock
 * 1 cup onion chopped
 * 2 medium garlic clove minced
 * 2 cups carrots sliced
 * ½ cup leeks
 * 2 cups turnip
 * 2 medium potatoes raw without skin
 * 1 cup celery, diced
 * ½ teaspoon rosemary dried
 * 28 ounces tomato canned, crushed
 * ½ teaspoon pepper
 * 1 tablespoon lemon juice
 * 3 tablespoons parsley fresh

Directions

 * 1) Place lentils, stock, onion, garlic, carrots, leek, turnips, potatoes, celery, and rosemary in large soup pot.
 * 2) Bring to boil, cover, and simmer for 50 minutes.
 * 3) Add tomatoes and pepper.
 * 4) Simmer for 25 minutes.
 * 5) Stir in lemon juice and garnish with parsley.
 * 6) Serve hot.

Nutritional information
Calories ( 180 calories) protein ( 6.9 g) carbohydrate ( 39 g) fat (0.69 g) calories from protein: 14 % carbohydrate: 82 % fat: 3