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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: Put everything in a large pot, bring to a boil, reduce heat, cover and
simmer about 30-40 minutes. Remove bay leaf. Serve over brown rice (or
maybe potatoes). Makes 4 reasonably sized servings.
The vegetables used were the ones I happened to have on hand. Vary to suit
yourself. Leeks are great in this. If I want this to be more soup-like, I
add more water and a can of tomatoes, pureed. I've also put potatoes in
the pot with the rest of the veggies. The possibilities are endless...
From: herl jennifer l <jenherl@ux1.cso.uiuc.edu> Fatfree Digest [Volume 9
Issue 16] July 7, 1994 Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV
| Ingredients:
2 Cup(s) Lentils (any color), rinsed
1 medium Onion, chopped
2 medium Carrots, chopped
2 1 1/2 tsp summer savory
1 medium Zucchini, quartered and
1 Bay leaf
5 Cup(s) Water (or use part broth if |
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