| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Digest, Feb95, Fatfree |
6 |
Servings |
INGREDIENTS
| 1 |
lg |
Onion, finely chopped |
| 1 |
sm |
Green pepper, finely |
|
|
Chopped |
| 1 |
sm |
Carrot, finely chopped |
| 1 |
lg |
Garlic cove, finely minced |
| 1 |
|
Bay leaf |
| 2 |
cn |
(14-1/2oz each) broth |
| 1 |
cn |
(14-1/2 to 16oz) whole |
|
|
Tomatoes with liquid, |
|
|
Coarsely chopped |
| 1 |
c |
Water |
| 3/4 |
c |
Dry lentils |
| 1/4 |
c |
Dijon mustard |
INSTRUCTIONS
In large pot combine all ingredients except mustard. Simmer, covered, 1
hour or until lentils and vegetables are tender. Stir in the mustard.
Remove and discard bay leaf before serving. Yield: 6 servings.
I usually don't add the green pepper, but add corn instead. My family
prefers this. I usually use a can of stewed tomatoes instead of whole
tomatoes. I think the mustard gives this a wonderful flavor. Hope you
enjoy!
Source: modified by Linda
Posted by Linda Luke <luke@honeydew.cc.wwu.edu> to the Fatfree Digest
[Volume 15 Issue 4] Feb. 4, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
A Message from our Provider:
“Christ gives Life!”