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1 md Onion, diced
5 Cloves garlic, minced
5 Patty pan squash, sliced
2 md Zucchini, sliced
1 Potato, cubed (note that one
Cubed equals one  6 Roma tomatoes, halved
1 cn Garbanzo beans, drained
1/4 c Brown lentils
2 T Brown miso paste
1 T Each marjoram, rosemary,
Oregano Black pepper to taste 1 T Olive oil
5 c Water
x (optional) splash of white Wine or sake Saute the onion and
garlic in a bit of olive oil until the onion turns translucent.
Add
the tomatoes and saute for a few minutes; add the patty pan and
zucchini squash, saute for another few minutes.
Add the water and
bring to a boil; add the miso paste and garbanzo beans, reduce
heat, simmer for about 10 minutes.
Add the lentils, potatoes, and
spices, simmer for another 20-30 minutes until the lentils are
done.
For a stronger flavor, add about 2 cups of broccoli florets.
From: narad@nudibranch.asd.sgi.com (Chuck Narad).
rfvc Digest V94
Issue #175 Aug.
18, 1994.
Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.
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