| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Veg-cook, August |
1 |
Servings |
INGREDIENTS
| 1 |
md |
Onion, diced |
| 5 |
|
Cloves garlic, minced |
| 5 |
|
Patty pan squash, sliced |
| 2 |
md |
Zucchini, sliced |
| 1 |
|
Potato, cubed (note that one |
|
|
Cubed equals one 🙂 |
| 6 |
|
Roma tomatoes, halved |
| 1 |
cn |
Garbanzo beans, drained |
| 1/4 |
c |
Brown lentils |
| 2 |
tb |
Brown miso paste |
| 1 |
tb |
Each marjoram, rosemary, |
|
|
Oregano |
|
|
Black pepper to taste |
| 1 |
tb |
Olive oil |
| 5 |
c |
Water |
|
x |
(optional) splash of white |
|
|
Wine or sake |
INSTRUCTIONS
Saute the onion and garlic in a bit of olive oil until the onion turns
translucent. Add the tomatoes and saute for a few minutes; add the patty
pan and zucchini squash, saute for another few minutes. Add the water and
bring to a boil; add the miso paste and garbanzo beans, reduce heat, simmer
for about 10 minutes. Add the lentils, potatoes, and spices, simmer for
another 20-30 minutes until the lentils are done.
For a stronger flavor, add about 2 cups of broccoli florets.
From: narad@nudibranch.asd.sgi.com (Chuck Narad). rfvc Digest V94 Issue
#175 Aug. 18, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook1.zip
A Message from our Provider:
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