| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Soups, Celebrity, Vegetarian |
10 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Green split peas |
| 1/4 |
lb |
Orange lentils |
| 1 1/2 |
lg |
Onions; quartered |
| 4 |
|
Stalks celery; including leaves, rinsed & chopped |
| 2 |
|
Tomatoes; peeled |
| 2 |
|
Leeks; white part only; cut into 1-inch chunks |
| 5 |
c |
Water; (about) |
| 1/4 |
lb |
Butter or soy margarine |
|
|
Crushed black peppercorn |
|
|
Sea salt |
INSTRUCTIONS
LARRY LUTTROPP FVKC70A
L.A.TIMES FOOD SECTION
Place split peas, lentils, onions, celery, tomatoes and leeks in large pot
and cover with water. Bring to boil, lower heat and simmer about 1 1/2
hours, until split peas and lentils are soft. Add butter and stir until
melted. Add peppercorns and sea salt to taste. Each serving contains about:
222 calories; 148 mg sodium; 25 mg cholesterol; 10 grams fat; 26 grams
carbohydrates; 10 grams protein; 2.07 grams fiber. Source: Famous
Vegetarians and Their Favorite Recipes by Ryan Berry (Pythagorean
Publishers). Presented by: Barbara Hansen, Times Staff Writer, L.A. Times
article, "Gentle Beans", 10/20/94, page H29.
Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on Apr 22,
1998
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