Date: Thu, 25 Mar 1999 09:04:17 -0800
From: susan.j.mcgee@us.arthurandersen.com
Pumpkin Lentil Wild Rice
3 garlic cloves, minced
1/4 cup onion, minced
3 tbsp soy sauce for saute
Three cups fresh pumpkin or squash puree
Four cups vegetable broth
One cup Beef-Not chunks
Two Medium white potatoes, chopped in small cubes
3 cups fresh pumpkin chunks
1 cup lentils
1/2 cup wild rice
1/2 cup brown rice
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 1/2 hour.
Add the Beef-Not and the chunks from the second potato, cook 'til tender.
Salt & Pepper to taste.
You got soup!
kwvegan vegan