Ingredients

• 1994 issue of the vegetarianjournal
• 368 fat
• 6 grams this article was originally published in the july
• 1 clove garlic
• 1 pre lentils (cooked)
• 4 quart deep pot with cover
• 3 c vegetable broth
• 2 c well-scrubbed leeks
• 1/2 c pepper (red)
• 1/4 c carrots (finely grated)
• 1/4 c parsley (freshly chopped)
• 1 t olive oil
• some basil