| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Italian | 1 | Servings | |
INGREDIENTS
| 1 | tb | Olive or vegetable oil |
| 2 | sm | Carrots; thinly sliced |
| 1 | md | Onion; chopped |
| 1 | Celery stalk; thinly sliced | |
| 1 | Garlic clove; minced | |
| 1 | pk | (9-oz.) frozen baby lima beans |
| 1/2 | c | Dried lentils; sorted, rinsed |
| 1 | cn | (14 1/2 oz.) ready-to-serve vegetable broth |
| 1 | c | Water |
| 1 | cn | ( 14.5 oz.) diced tomatoes with Italian herbs; undrained |
| 1/4 | c | Uncooked orzo or rosamarina; (rice-shaped pasta) |
INSTRUCTIONS
1. Heat oil in large saucepan over medium-high heat until hot. Add carrots, onion, celery and garlic and stir 2 to 3 minutes or until vegetables are crisp-tender 2. Add lima beans, lentils, broth and water. Bring to a boil. Reduce heat; simmer uncovered 15 minutes. 3. Stir in tomatoes and orzo. Return to a boil. Reduce heat; simmer 13 to 15 minutes or until lentils and orzo are tender, stirring occasionally. 4 (1 1/2 cup) servings Calories 310; fat 5g; cholesterol 0 mg.; total carbohydrate 54 g: sodium 820 mg. ; protein 13 g. I seeved this with warm onion focaccia. Posted to EAT-LF Digest by Beverly Manning <bmann@diamond.jcn1.com> on Nov 18, 1998, converted by MM_Buster v2.0l.
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