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CATEGORY CUISINE TAG YIELD
Vegetables Vegan Mcdougall, Soups, Vegan, Vegetables 8 Servings

INGREDIENTS

1 1/2 c Chopped onion
1 c Chopped celery
2 Garlic, minced
8 c Water
1 c Diced carrot
1 Bay leaf
1 T Soy sauce
1/4 t Fresh ground black pepper
1/4 t Dried rosemary, crushed
1 1/8 c Green split peas
1 1/8 c Lentils

INSTRUCTIONS

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  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 69
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 117.5mg
Potassium: 268.5mg
Carbohydrates: 13.2g
Fiber: 4.2g
Sugar: 3.7g
Protein: 4.2g


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