| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dutch | Digest, Jan., Fatfree | 1 | Servings | |
INGREDIENTS
| 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) |
INSTRUCTIONS
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@pica.army.mil> 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. 1.80á File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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