Herbed Vegetables With Lentils
|Chicken broth||2 Cup (32 tbs)|
|Dried lentil||3 1⁄2 Cup (56 tbs)|
|Sliced zucchini||1 Cup (16 tbs)|
|Sliced yellow squash||1 Cup (16 tbs)|
|Sliced green onions||1⁄2 Cup (8 tbs)|
|Snipped oregano leaves/1/2 teaspoon dried oregano leaves||1 1⁄2 Teaspoon|
|Ground thyme||1⁄4 Teaspoon|
|Garlic||2 Clove (10 gm), finely chopped|
|Diced pimientos||1 Cup (16 tbs) (Drained)|
|Grated parmesan cheese||2 Tablespoon|
Place chicken broth with lentils in 2 quart microwavable casserole.
Cover tightly and microwave on high 20 minutes.
Stir in zucchini, squash, onions, oregano, thyme and garlic.
Cover and microwave on medium (50%) 5 minutes; stir in pimientos.
Microwave uncovered until vegetables are crisp tender and mixture is of desired consistency, 2 to 4 minutes longer.
Sprinkle with cheese.