Recipe - Lentil Mince

1 Onion finely chopped
1 lg Carrot finely chopped
3 Sticks celery finely chopped
4 ounce Red lentils
1 cn (7oz) tomatoes; add to pan
and chop up
1 pt Stock made with 2
stock/bouillon cubes; (veg)
1 tablespoon Soy sauce
Freshly ground black pepper
Salt
Herbs & spices to taste; I
used 1 teaspoon each of
dried oregano and basil

Place chooped vegetables in a large pan with a lid season with salt and
pepper.Cook until soft in about One fourth pint of stock.

Add all remaining ingredients cover and cook for about 20 mins until tender
and at a consistency to your taste.

Serve as a topping for a baked potato or with mashed potatoes and a green
vegetable, with pasta and grated fat free cheese or layered in a lasagne.

I served it over some steamed vegetables and it was delicious.

Posted to fatfree digest by Maralyn maralyn.olsen@virgin.net on Aug 11,
1998, converted by MM_Buster v2.0l.