Title: Lentils with Summer Vegetables
Categories: Digest July
Yield: 1 Servings

2	c	Lentils (any color), rinsed
		And drained
1	md	Onion, chopped
2	md	Carrots, chopped
2		Stalks celery, chopped
1	md	Zucchini, quartered and
		Sliced
1		1 1/2 tsp summer savory
	x	Black pepper
	x	Dried garlic [I'm out of
		Fresh :-( ]
1		Bay leaf
5	c	Water (or use part broth if
		You want)

Put everything in a large pot, bring to a boil, reduce heat, cover and simmer about 30-40 minutes. Remove bay leaf. Serve over brown rice (or maybe potatoes). Makes 4 reasonably sized servings.

The vegetables used were the ones I happened to have on hand. Vary to suit yourself. Leeks are great in this. If I want this to be more soup-like, I add more water and a can of tomatoes, pureed. I've also put potatoes in the pot with the rest of the veggies. The possibilities are endless...

From: herl jennifer l Fatfree Digest [Volume 9 Issue 16] July 7, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV

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