| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Seafood, Meats | Vegan | Beans, Jw, Soups, Tnt, Vegan | 8 | Servings |
INGREDIENTS
| 8 | c | Water |
| 1/3 | c | Lentils |
| 1/3 | c | Lima Beans |
| 1/3 | c | Wild rice |
| 1 | Leek | |
| 1/4 | c | Tomato sauce or Ketchup |
| 4 | ds | Hot sauce or more |
| 4 | ds | Fish sauce |
| 4 | ds | Soy sauce |
| 2 | Chicken bouillon cubes |
INSTRUCTIONS
This recipe would be vegan if the fish sauce and bouillon cubes are eliminated and vegetable bouillon and extra soy used in their place. I am sure it would taste even better with the addition of a good stewing chicken, but it was created from the materials on hand one weekend. The lentils are long cooked until they disintegrate to form a meaty looking and tasting stock, an effect that is enhanced by the tomato. Bring the water to a boil in a soup pot and add lentils; simmer covered 1/2 hr or more. Add the lima beans and cook another 1/2 hour. Add the rice and cook another 20 min. Add the chopped green portions of a large or 2 medium well washed leek[s] [They are sandy and there is always sand trapped in the outer leaves] and simmer 10 min. Add the sliced white portion of the leek and the remaining ingredients. Simmer 15 min and serve. Posted to MM-Recipes Digest V3 #196 Date: Mon, 15 Jul 1996 13:24:34 -0500 From: pickell@cyberspc.mb.ca (S.Pickell)
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