- 1/4 cup [60 g] margarine
- 3/4 cup [190 mL] chopped celery
- 3/4 cup [190 mL] chopped onion
- 6 cups [1.5 L] water
- 3/4 cup [190 mL] lentils
- 4 cups [1 L] tomatoes
- 1/2 teaspoon [2.5 mL] garlic salt
- 2 teaspoons [10 mL] salt
- 1/4 teaspoon [1 mL] pepper
- 3/4 cup [190 mL] barley or brown rice
- 1/2 teaspoon [2.5 mL] rosemary
- 1/2 cup [125 mL] grated carrot
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- Into a large casserole, brown together chopped celery and onion into melted margarine.
- Pour in water; bring to a boil.
- Add lentils and boil mixture for 20 minutes.
- Mix in tomatoes, garlic salt, salt, pepper, barley or brown rice and rosemary.
- Simmer for 45 to 60 minutes.
- Mix in grated carrot and cook for 5 minutes more.
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