| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Seafood, Meats |
Vegan |
Soups, Vegan, Beans, Jw, Tnt |
8 |
Servings |
INGREDIENTS
| 8 |
c |
Water |
| 1/3 |
c |
Lentils |
| 1/3 |
c |
Lima Beans |
| 1/3 |
c |
Wild rice |
| 1 |
lg |
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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