Ingredients Jump to Instructions ↓

  1. 1 md Onion, diced

  2. 5 Cloves garlic, minced

  3. 5 Patty pan squash, sliced

  4. 2 md Zucchini, sliced

  5. 1 Potato, cubed

  6. 6 Roma tomatoes, halved

  7. 1 cn Garbanzo beans, drained

  8. 1/4 c Brown lentils

  9. 2 T Brown miso paste

  10. 1 T Each marjoram, rosemary,

  11. Oregano Black pepper to taste 1 T Olive oil

  12. 5 c Water

Instructions Jump to Ingredients ↑

  1. x (optional) splash of white Wine or sake 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: (Chuck Narad). rfvc Digest V94 Issue #175 Aug.

  2. , 1994. Formatted by Sue Smith, S.Smith34, using MMCONV.


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