astray recipes: Lentil vegetable soup <t>

Categories: Blank
Yield: 1 servings

Measure	Ingredient
2 cups	Dried lentils, picked over
	And rinsed
1 large	Onion, chopped finely or
	Pureed
6	Stalks celery, chopped
	Finely or pureed
3	Carrots, diced
1 can	(1*lb) stewed tomatoes
1 tablespoon	Mixed herbs (parsley,
	Oregano, rosemary, etc.)
1 teaspoon	Garlic powder
	Ground pepper to taste
	Few sun dried tomatoes,
	Minced
1 pack	Onion soup mix (optional, I
	Had about 2*cups prepared
	Soup
	To use up so I put it in the
	Soup)
	Water
8 ounces	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 <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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lentil vegetable soup <t>