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.