Yield: 1 servings
|2 cups||Dried lentils, picked over|
|1 large||Onion, chopped finely or|
|6||Stalks celery, chopped|
|Finely or pureed|
|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,|
|1 pack||Onion soup mix (optional, I|
|Had about 2*cups prepared|
|To use up so I put it in the|
|8 ounces||Fresh or frozen large-cut|
|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@....