Lentil Vegetable Soup Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 cup: 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 tbsp: Mixed herbs, (parsley,
Oregano, rosemary, etc.)
1 tsp: Garlic powder,
Ground pepper to taste,
Few sun dried tomatoes,
Minced,
1 package: Onion soup mix, (optional, I
Had about 2*cups prepared,
Soup,
To use up so I put it in the,
Soup),
Water,
8 ounce: 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 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@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80
Source from luhu.jp
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
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@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80
Source from luhu.jp