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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 1 |
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Directions: Saute the onion and garlic in a bit of olive oil until the onion turns
translucent. Add the tomatoes and saute for a few minutes; add the patty
pan and zucchini squash, saute for another few minutes. Add the water and
bring to a boil; add the miso paste and garbanzo beans, reduce heat, simmer
for about 10 minutes. Add the lentils, potatoes, and spices, simmer for
another 20-30 minutes until the lentils are done.
For a stronger flavor, add about 2 cups of broccoli florets.
From: narad@nudibranch.asd.sgi.com (Chuck Narad). rfvc Digest V94 Issue
#175 Aug. 18, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.
| Ingredients:
1 medium Onion, diced
5 Cloves garlic, minced
5 Patty pan squash, sliced
2 medium Zucchini, sliced
1 Potato, cubed (note that one
6 Roma tomatoes, halved
1 Can(s) Garbanzo beans, drained
1/4 Cup(s) Brown lentils
2 Tablespoon(s) Brown miso paste
1 Tablespoon(s) Each marjoram, rosemary,
1 Tablespoon(s) Tomatoes, crushed
5 Cup(s) (1 can) Chick Peas ** |
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