| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Digest, July, Fatfree | 1 | Servings | ||
INGREDIENTS
| 2 | c | Lentils (any color), rinsed |
| And drained | ||
| 1 | md | Onion, chopped |
| 2 | md | Carrots, chopped |
| 2 | Stalks celery, chopped | |
| 1 | md | Zucchini, quartered and |
| Sliced | ||
| 1 | 1 1/2 tsp summer savory | |
| x | Black pepper | |
| x | Dried garlic [I'm out of | |
| Fresh 🙁 ] | ||
| 1 | Bay leaf | |
| 5 | c | Water (or use part broth if |
| You want) |
INSTRUCTIONS
Put everything in a large pot, bring to a boil, reduce heat, cover and simmer about 30-40 minutes. Remove bay leaf. Serve over brown rice (or maybe potatoes). Makes 4 reasonably sized servings. The vegetables used were the ones I happened to have on hand. Vary to suit yourself. Leeks are great in this. If I want this to be more soup-like, I add more water and a can of tomatoes, pureed. I've also put potatoes in the pot with the rest of the veggies. The possibilities are endless... From: herl jennifer l <jenherl@ux1.cso.uiuc.edu> Fatfree Digest [Volume 9 Issue 16] July 7, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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