Yield: 1 Servings
|1||Onion finely chopped|
|1 large||Carrot finely chopped|
|3||Sticks celery finely chopped|
|4 ounces||Red lentils|
|1 can||(7oz) tomatoes; add to pan and chop up|
|1 pint||Stock made with 2 stock/bouillon cubes; (veg)|
|1 tablespoon||Soy sauce|
|Freshly ground black pepper|
|Herbs & spices to taste; I used 1 teaspoon each of dried oregano and basil|
Place chooped vegetables in a large pan with a lid season with salt and pepper.Cook until soft in about ¼ pint of stock.
Add all remaining ingredients cover and cook for about 20 mins until tender and at a consistency to your taste.
Serve as a topping for a baked potato or with mashed potatoes and a green vegetable, with pasta and grated fat free cheese or layered in a lasagne.
I served it over some steamed vegetables and it was delicious.
Posted to fatfree digest by Maralyn <maralyn.olsen@...> on Aug 11, 1998, converted by MM_Buster v2.0l.