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.

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