Summer Garden Supper
|Tomatoes||3 Large, peeled and sliced|
|Onions||2 Large, thinly sliced|
|Zucchini||3 Medium, unpeeled and sliced into rounds|
|Sprouted lentils||1 Cup (16 tbs)|
|Green beans||1 Cup (16 tbs) (Fresh/Frozen In 1 Inch)|
|Lima||1 Cup (16 tbs) (Fresh/Frozen)|
|Chopped parsley||4 Tablespoon|
|Chopped chives||2 Tablespoon|
|Garlic||1 Clove (5 gm), chopped|
|Oil||1⁄2 Cup (8 tbs)|
In a deep, 3- or 4-qt.stove-top casserole place tomato slices on bottom.
Top with onions, then zucchini, then lentils.
Sprinkle over half of parsley, chives, garlic.
Season with salt and pepper to taste.
Put in beans, limas, remaining herbs and garlic.
Season and pour oil over all.
Cover and cook over medium heat for 30 minutes until beans are tender but not mushy.
Serving size: Complete recipe
Calories 2158 Calories from Fat 1053
% Daily Value*
Total Fat 119 g183.7%
Saturated Fat 15.9 g79.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 182.6 mg7.6%
Total Carbohydrates 232 g77.3%
Dietary Fiber 63.5 g253.9%
Sugars 67.7 g
Protein 64 g128.6%
Vitamin A 239.7% Vitamin C 515%
Calcium 54.9% Iron 129.6%
*Based on a 2000 Calorie diet