Lentil vegetable soup <t>
1 servings
Ingredients
| Quantity | 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) | ||
Directions
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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