Yield: 1 Servings
|1 tablespoon||Olive or vegetable oil|
|2 smalls||Carrots; thinly sliced|
|1 medium||Onion; chopped|
|1 \N||Celery stalk; thinly sliced|
|1 \N||Garlic clove; minced|
|1 pack||(9-oz.) frozen baby lima beans|
|½ cup||Dried lentils; sorted, rinsed|
|1 can||(14 1/2 oz.) ready-to-serve vegetable broth|
|1 can||( 14.5 oz.) diced tomatoes with Italian herbs; undrained|
|¼ cup||Uncooked orzo or rosamarina; (rice-shaped pasta)|
1. Heat oil in large saucepan over medium-high heat until hot. Add carrots, onion, celery and garlic and stir 2 to 3 minutes or until vegetables are crisp-tender
2. Add lima beans, lentils, broth and water. Bring to a boil. Reduce heat; simmer uncovered 15 minutes.
3. Stir in tomatoes and orzo. Return to a boil. Reduce heat; simmer 13 to 15 minutes or until lentils and orzo are tender, stirring occasionally.
4 (1½ cup) servings
Calories 310; fat 5g; cholesterol 0 mg.; total carbohydrate 54 g: sodium 820 mg. ; protein 13 g.
I seeved this with warm onion focaccia.
Posted to EAT-LF Digest by Beverly Manning <bmann@...> on Nov 18, 1998, converted by MM_Buster v2.0l.