Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 4 \N | Stalks celery; chopped |
| 8 ounces | Mushrooms; sliced |
| 2 \N | Zucchini; sliced |
| 2 larges | Onions; chopped, up to 3 |
| 2 \N | Cloves garlic; minced |
| 2 \N | Bay leaves |
| 1 tablespoon | Marjoram |
| 1 large | Carrot; grated |
| ½ cup | Lentils |
| 3 \N | Leaves cabbage; chopped |
| 1 \N | Potato; chopped, (peel if potato is not organic) |
| 1 \N | Tomato; chopped, (can use small can stewed tomatoes) |
| ½ pounds | Soy or mung sprouts |
| ⅛ teaspoon | Pepper; up to 1/4 |
| 1 \N | Veggie broth cubes or 2 tsp powder; up to 2 |
| \N \N | Water to cover |
Put everything in a large pot and cook until veggies and lentils are tender. Put your favorite miso on the table and add to taste in each individual bowl.
Posted to fatfree digest by JBennicoff@... on Jan 21, 1999, converted by MM_Buster v2.0l.