Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 tb Oil
- 1/4 c Green lentils
- 1 tb Salt
- 1 md Onion
- 2 lg Carrots
- 1/4 c Adzuki or red kidney beans
- Pepper, garlic powder, and
- 1/4 c Small macaroni, such as
- 1/4 c Orange lentils
- 1 Handful green split peas
- 1/2 c Baby lima beans
- 1 Zuccini
- 1/4 c Yellow split peas
- 2 Potatoes
Preparation
Source: My own Peel and cut all vegetables. Saute onions in oil. Add carrots and potatoes. Add water to cover. Mix. Add rest of ingredients, except spices and macaroni. Add about 8 cups of water. Water should cover all ingredients, plus about 2 inches. Add salt. Boil for 2 minutes, skim off scum from top. Add spices, lower flame, and simmer, covered, for 2 - 4 hours. Last 1/2 hour, add macaroni. Note: Vegetables may be added or deleted as wished. Some suggestions: Leek, parsnip, turnip, celery, green beans, broccoli. Posted to JEWISH-FOOD digest V97 #050 by Unkap@aol.com on Feb 13, 1997.
