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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