Lentil vegetable soup <t>

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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