| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Swiss |
|
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Chopped onion |
| 3/4 |
c |
Celery, chopped |
| 1 |
|
Clove garlic, pressed |
| 6 |
c |
Water |
| 1 |
cn |
(28 oz) tomatoes, cut up and undrained |
| 3/4 |
c |
Lentils, rinsed. The orange ones were recommended |
| 3/4 |
c |
Pearl barley |
| 6 |
|
Veg bouillion cubes |
| 1/2 |
ts |
Each dried rosemary and oregano |
| 1/4 |
ts |
Pepper |
| 1 |
c |
Thinly sliced carrots |
|
|
Shredded Swiss cheese |
INSTRUCTIONS
PART A
PART B
PART C
PART D
GARNISH
This came from a list on Prodigy in 1992. I have never tasted it but it
sounds good.
Saute "A" in large kettle in 1/4 cup butter till tender: Add 1 clove
pressed garlic and saute for a minute.
Add "C". Cover and simmer 45 minutes.
Add 1 cup thinly sliced carrots and simmer till tender. Serve in bowls and
sprinkle with shredded Swiss cheese. Posted to EAT-L Digest 16 Apr 97 by
Jean Jones <bruja@DPLUS.NET> on Apr 17, 1997
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