Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Lentils, uncooked 2 c Carrots, diced
1 c Brown rice, uncooked 1 c Onion, chopped
Thyme to taste 2 Stalks celery w/tops, diced
Oregano to taste 1 md Tomato, chopped
Pepper to taste 1 c Spinach, shredded (optional)
6 c Water

Cook lentils, brown rice and seasonings in 6 cups water for about 1
hour. Add carrots, onions, celery, tomato and spinach. Add more
water if needed and cook for another 15 minutes.

Per serving: 249 CALORIES; 11g PROTEIN; 0g FAT; 49g CARBOHYDRATE.
Percentage of calories from fat: 3. Equivalents: 2 meats, 1 bread, 2
vegetables.

From "Vegetarian Cooking for People with Diabetes," by Patricia
LeShane (Book Publishing Company, $10.95), as seen in "The Olympian,"
3/22/95.

Typed for you by Iris Grayson
Submitted By IRIS GRAYSON On 03-26-95

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