Pumpkin lentil wild rice
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Garlic cloves; minced | |
| ¼ | cup | Onion; minced |
| 3 | tablespoons | Soy sauce for saute |
| 3 | cups | Fresh pumpkin or squash puree |
| 4 | cups | Vegetable broth |
| 1 | cup | Beef-Not chunks |
| 2 | mediums | White potatoes; chopped in small cubes |
| 3 | cups | Fresh pumpkin chunks |
| 1 | cup | Lentils |
| ½ | cup | Wild rice |
| ½ | cup | Brown rice |
Directions
Saute garlic & onions in soy sauce 'til they release their aromas, about three to five minutes. Use two cups vegetable broth to reconstitute the beef-not. Keep it aside. Add the puree and broth, chunks of one potato and all pumpkin chunks. Cook 'til potato chunks are tender, about 15 minutes, then puree the whole pan. Put back in pan. Add more broth if needed. Add rice and lentils and cook about ½ hour. Add the Beef-Not and the chunks from the second potato, cook 'til tender. Salt & Pepper to taste. You got soup!
Posted to fatfree digest by susan.j.mcgee@... on Mar 25, 1999, converted by MM_Buster v2.0l.