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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Esslöffel | Olive oil or vegetable oil |
| 2 klein | carrots thinly sliced |
| 1 mittel | Onion chopped |
| 1 | Celery stalk thinly sliced |
| 1 | cloves garlic minced |
| 1 Packung | (9-oz.) frozen baby lima beans |
| 1/2 Tasse | Dried lentils; sorted, rinsed |
| 1 Dose | (14 1/2 oz.) ready-to-serve vegetable broth |
| 1 Tasse | water |
| 1 Dose | ( 14.5 oz.) diced tomatoes with Italian herbs; undrained |
| 1/4 Tasse | Uncooked orzo or rosamarina; (rice-shaped pasta) |
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1. Heat oil in large saucepan over medium-high heat until hot. Add carrots, onion, celery and garlic and stir 2 to 3 minutes or until vegetables are crisp-tender
2. Add lima beans, lentils, broth and water. Bring to a boil. Reduce heat; simmer uncovered 15 minutes.
3. Stir in tomatoes and orzo. Return to a boil. Reduce heat; simmer 13 to 15 minutes or until lentils and orzo are tender, stirring occasionally.
4 (1 1/2 cup) servings
Calories 310; fat 5g; cholesterol 0 mg.; total carbohydrate 54 g: sodium 820 mg. ; protein 13 g.
I seeved this with warm onion focaccia.
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