| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Soups/stews, Vegetarian |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Green split peas |
| 1/2 |
c |
Yellow split peas |
| 1/2 |
c |
Red lentils Water |
| 1/2 |
ts |
Caraway seeds |
| 1 |
|
Onion |
| 2 |
|
Celery stalks; sliced |
| 3 |
|
Carrots; sliced |
| 3 |
md |
Sunchokes; cut in 1" chunks (Jerusalem Artichokes) |
| 1/2 |
ts |
Salt |
|
|
Black pepper; to taste |
INSTRUCTIONS
Rinse peas and lentils. Soak beans in 6 cups water up to 8 hours. Using
the same soaking water, bring the beans to a boil and skim off any foam
that accumulates. Add caraway, onion, celery, carrots. Reduce heat and
simmer, covered, for 40 minutes. Add the sunchokes, and salt and pepper to
taste. Simmer an additional 10 minutes until sunchokes are crisp-tender.
Nutritional Information Per Serving: Protein - 14 grams (25%);
Carbohydrates - 39.5 grams (72%); Fat - .5 grams (3%); Calories - 212;
Sodium - 213 mg.; Cholesterol - 0 mg. Exchanges: 2 starch/bread, 2 veg.
These recipes are from the back of "The Whole Story" a publication of the
Whole Foods Market... (March/April Issue)
Shared by Linda Martin
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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