| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Swiss | 1 | Servings | |
INGREDIENTS
| 3/4 | c | Chopped onion |
| 3/4 | c | Celery, chopped |
| 1 | Clove garlic, pressed | |
| 6 | c | Water |
| 1 | cn | (28 oz) tomatoes, cut up and undrained |
| 3/4 | c | Lentils, rinsed. The orange ones were recommended |
| 3/4 | c | Pearl barley |
| 6 | Veg bouillion cubes | |
| 1/2 | ts | Each dried rosemary and oregano |
| 1/4 | ts | Pepper |
| 1 | c | Thinly sliced carrots |
| Shredded Swiss cheese |
INSTRUCTIONS
PART A PART B PART C PART D GARNISH This came from a list on Prodigy in 1992. I have never tasted it but it sounds good. Saute "A" in large kettle in 1/4 cup butter till tender: Add 1 clove pressed garlic and saute for a minute. Add "C". Cover and simmer 45 minutes. Add 1 cup thinly sliced carrots and simmer till tender. Serve in bowls and sprinkle with shredded Swiss cheese. Posted to EAT-L Digest 16 Apr 97 by Jean Jones <bruja@DPLUS.NET> on Apr 17, 1997
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