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Title: Lentil Vegetable Soup Categories: Digest, Jan., Fatfree Yield: 1 Servings 2 c Dried lentils, picked over And rinsed 1 lg Onion, chopped finely or Pureed 6 Stalks celery, chopped Finely or pureed 3 Carrots, diced 1 cn (1*lb) stewed tomatoes 1 tb Mixed herbs (parsley, Oregano, rosemary, etc.) 1 ts Garlic powder Ground pepper to taste Few sun dried tomatoes, Minced 1 pk Onion soup mix (optional, I Had about 2*cups prepared Soup To use up so I put it in the Soup) Water 8 oz 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 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. 1.80á File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip |