1 md Onion, diced 5 Cloves garlic, minced 5 Patty pan squash, sliced 2 md Zucchini, sliced 1 Potato, cubed (note that one Cubed equals one :-) 6 Roma tomatoes, halved 1 cn Garbanzo beans, drained 1/4 c Brown lentils 2 T Brown miso paste 1 T Each marjoram, rosemary, Oregano Black pepper to taste 1 T Olive oil 5 c Water x (optional) splash of white Wine or sake Saute the onion and garlic in a bit of olive oil until the onion turns translucent. Add the tomatoes and saute for a few minutes; add the patty pan and zucchini squash, saute for another few minutes. Add the water and bring to a boil; add the miso paste and garbanzo beans, reduce heat, simmer for about 10 minutes. Add the lentils, potatoes, and spices, simmer for another 20-30 minutes until the lentils are done. For a stronger flavor, add about 2 cups of broccoli florets. From: narad@nudibranch.asd.sgi.com (Chuck Narad). rfvc Digest V94 Issue #175 Aug. 18, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
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