| 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 <maralyn.olsen@virgin.net> on Aug 11,
1998, converted by MM_Buster v2.0l.
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