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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 8 |
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Directions: In a large saucepan, saute the onion, celery, and garlic in 1/2 cup of the
water until the vegetables are tender, about 5 minutes. Add the carrot,
remaining 7-1/2 cups water, bay leaf, soy sauce, pepper and rosemary. Heat
to boiling. Stir in the peas and lentils. Simmer, covered, for 45 minutes,
stirring occasionally.
From "The New McDougall Cookbook"
Converted by MMCONV vers. 1.40 ---
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
| Ingredients:
1 1/2 Cup(s) Chopped onion
1 Cup(s) Chopped celery
2 Centiliter(s) Garlic, minced
8 Cup(s) (1 can) Chick Peas **
1 Cup(s) Diced carrot
1 Bay leaf
1 Tablespoon(s) Lasagna strips, enough for
1/4 Teaspoon(s) Fresh ground black pepper
1/4 Teaspoon(s) Dried rosemary, crushed
1 1/8 Cup(s) Green split peas
1 1/8 Cup(s) Lentils |
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