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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