| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | Onion finely chopped | |
| 1 | lg | Carrot finely chopped |
| 3 | Sticks celery finely chopped | |
| 4 | oz | Red lentils |
| 1 | cn | (7oz) tomatoes; add to pan and chop up |
| 1 | pt | Stock made with 2 stock/bouillon cubes; (veg) |
| 1 | tb | Soy sauce |
| Freshly ground black pepper | ||
| Salt | ||
| Herbs & spices to taste; I used 1 teaspoon each of dried oregano and basil |
INSTRUCTIONS
Place chooped vegetables in a large pan with a lid season with salt and pepper.Cook until soft in about 1/4 pint of stock. Add all remaining ingredients cover and cook for about 20 mins until tender and at a consistency to your taste. Serve as a topping for a baked potato or with mashed potatoes and a green vegetable, with pasta and grated fat free cheese or layered in a lasagne. I served it over some steamed vegetables and it was delicious. Posted to fatfree digest by Maralyn <[email protected]> on Aug 11, 1998, converted by MM_Buster v2.0l.
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