Recipe - Pumpkin Lentil Wild Rice

3 Garlic cloves; minced
One fourth cup Onion; minced
3 tablespoon Soy sauce for saute
3 cup Fresh pumpkin or squash
puree
4 cup Vegetable broth
1 cup BeefNot chunks
2 md White potatoes; chopped in
small cubes
3 cup Fresh pumpkin chunks
1 cup Lentils
One half cup Wild rice
One half 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
beefnot. 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 One half hour. Add the BeefNot and the chunks
from the second potato, cook 'til tender. Salt & Pepper to taste. You got
soup!

Posted to fatfree digest by susan.j.mcgee@us.arthurandersen.com on Mar 25,
1999, converted by MM_Buster v2.0l.