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Title: Lentil Vegetable Soup
Categories: Digest Jan
Yield: 1 Servings
| 2 | c | Dried lentils, picked over |
| And rinsed | ||
| 1 | lg | Onion, chopped finely or |
| Pureed | ||
| 6 | Stalks celery, chopped | |
| Finely or pureed | ||
| 3 | Carrots, diced | |
| 1 | cn | (1*lb) stewed tomatoes |
| 1 | tb | Mixed herbs (parsley, |
| Oregano, rosemary, etc.) | ||
| 1 | ts | Garlic powder |
| Ground pepper to taste | ||
| Few sun dried tomatoes, | ||
| Minced | ||
| 1 | pk | Onion soup mix (optional, I |
| Had about 2*cups prepared | ||
| Soup | ||
| To use up so I put it in the | ||
| Soup) | ||
| Water | ||
| 8 | oz | Fresh or frozen large-cut |
| Spinach | ||
| Hot sauce (optional) |
Place the lentils, onion, celery, carrots, tomatoes, herbs, garlic powder, pepper, sun dried tomatoes and soup mix in a large soup pot or dutch oven (about 8 cups). Cover with water and simmer for 1 hour until lentils are tender. Add spinach and hot sauce and cook for another 10 minutes or until spinach wilts.
Posted by Lucinda J. Rasmussen Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
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