Lentil vegetable soup <t>

Yield: 1 servings

Measure Ingredient
2 cups Dried lentils, picked over
\N \N And rinsed
1 large Onion, chopped finely or
\N \N Pureed
6 \N Stalks celery, chopped
\N \N Finely or pureed
3 \N Carrots, diced
1 can (1*lb) stewed tomatoes
1 tablespoon Mixed herbs (parsley,
\N \N Oregano, rosemary, etc.)
1 teaspoon Garlic powder
\N \N Ground pepper to taste
\N \N Few sun dried tomatoes,
\N \N Minced
1 pack Onion soup mix (optional, I
\N \N Had about 2*cups prepared
\N \N Soup
\N \N To use up so I put it in the
\N \N Soup)
\N \N Water
8 ounces Fresh or frozen large-cut
\N \N Spinach
\N \N 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 <lrasmuss@...> to the Fatfree Digest [Volume 14 Issue 10] Jan. 10, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....

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