Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 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 | |
| Salt | |
| 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.