| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Soups/stews, Vegetarian | 6 | Servings |
INGREDIENTS
| 1/2 | c | Green split peas |
| 1/2 | c | Yellow split peas |
| 1/2 | c | Red lentils Water |
| 1/2 | ts | Caraway seeds |
| 1 | Onion | |
| 2 | Celery stalks; sliced | |
| 3 | Carrots; sliced | |
| 3 | md | Sunchokes; cut in 1" chunks (Jerusalem Artichokes) |
| 1/2 | ts | Salt |
| Black pepper; to taste |
INSTRUCTIONS
Rinse peas and lentils. Soak beans in 6 cups water up to 8 hours. Using the same soaking water, bring the beans to a boil and skim off any foam that accumulates. Add caraway, onion, celery, carrots. Reduce heat and simmer, covered, for 40 minutes. Add the sunchokes, and salt and pepper to taste. Simmer an additional 10 minutes until sunchokes are crisp-tender. Nutritional Information Per Serving: Protein - 14 grams (25%); Carbohydrates - 39.5 grams (72%); Fat - .5 grams (3%); Calories - 212; Sodium - 213 mg.; Cholesterol - 0 mg. Exchanges: 2 starch/bread, 2 veg. These recipes are from the back of "The Whole Story" a publication of the Whole Foods Market... (March/April Issue) Shared by Linda Martin From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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