Categories: Vegetables, August 
      Yield: 1 servings 
  
      1 md Onion, diced 
      5    Cloves garlic, minced 
      5    Patty pan squash, sliced 
      2 md Zucchini, sliced 
      1    Potato, cubed (note that one 
           Cubed equals one :-) 
      6    Roma tomatoes, halved 
      1 cn Garbanzo beans, drained 
    1/4 c  Brown lentils 
      2 T  Brown miso paste 
      1 T  Each marjoram, rosemary, 
           Oregano 
           Black pepper to taste 
      1 T  Olive oil 
      5 c  Water 
        x  (optional) splash of white 
           Wine or sake 
  
  Saute the onion and garlic in a bit of olive oil until the onion turns 
  translucent.  Add the tomatoes and saute for a few minutes; add the patty 
  pan and zucchini squash, saute for another few minutes. Add the water and 
  bring to a boil; add the miso paste and garbanzo beans, reduce heat, simmer 
  for about 10 minutes. Add the lentils, potatoes, and spices, simmer for 
  another 20-30 minutes until the lentils are done. 
   
  For a stronger flavor, add about 2 cups of broccoli florets. 
   
  From: narad@nudibranch.asd.sgi.com (Chuck Narad).  rfvc Digest V94 Issue 
  #175 Aug. 18, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com 
  using MMCONV.