Spinach-lentil soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | cups | Vegetable Broth (Ornish) |
| 1 | cup | Lentils |
| 1 | tablespoon | Cooking wine |
| 1½ | large | Onions, diced |
| 1 | small | Green bell pepper, diced |
| 1 | Celery stalk, diced | |
| 8 | ounces | Tomato sauce |
| ½ | cup | Salsa |
| 2 | tablespoons | Better than Bouillon |
| 10 | ounces | Frozen chopped spinach, thawed out and drained |
Directions
(Modified from the original.) In large saucepan, bring 5 cups broth and lentils to a boil. Simmer 30 minutes. In large skillet, heat oil over medium-high heat. Saut‚ onion, bell pepper and celery until tender. Add to saucepan. Add tomato sauce and salsa. Blend well. Simmer 30 minutes. If necessary, thin out soup with remaining broth. Add spinach and stir. Simmer 2 minutes. Salt and pepper to taste and serve. Serves 6. Zorba's Heart-Healthy Recipe of the Week, 2/97 www.wpr.org 226 calories, 2.4g fat, 45 g carb, 18g fiber, 14g protein Recipe by: Zorba's Heart-Healthy Recipe of the Week, 2/97 Posted to fatfree digest V97 #002 by Terry and Kathleen Schuller <schuller@...> on Feb 18, 1997.