| 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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