| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegan |
Soups, Mcdougall, Vegan, Vegetables |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Chopped onion |
| 1 |
c |
Chopped celery |
| 2 |
cl |
Garlic, minced |
| 8 |
c |
Water |
| 1 |
c |
Diced carrot |
| 1 |
|
Bay leaf |
| 1 |
tb |
Soy sauce |
| 1/4 |
ts |
Fresh ground black pepper |
| 1/4 |
ts |
Dried rosemary, crushed |
| 1 1/8 |
c |
Green split peas |
| 1 1/8 |
c |
Lentils |
INSTRUCTIONS
In a large saucepan, saute the onion, celery, and garlic in 1/2 cup of the
water until the vegetables are tender, about 5 minutes. Add the carrot,
remaining 7-1/2 cups water, bay leaf, soy sauce, pepper and rosemary. Heat
to boiling. Stir in the peas and lentils. Simmer, covered, for 45 minutes,
stirring occasionally.
From "The New McDougall Cookbook"
Converted by MMCONV vers. 1.40 ---
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip
A Message from our Provider:
“This side of eternity we see only a fraction of the picture”