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CATEGORY CUISINE TAG YIELD
Vegetables Soups &, Stews 6 Servings

INGREDIENTS

6 c Vegetable Broth, Ornish
1 c Lentils
1 T Cooking wine
1 1/2 Onions, diced
1 Green bell pepper, diced
1 Celery stalk, diced
8 oz Tomato sauce
1/2 c Salsa
2 T Better than Bouillon
10 oz Frozen chopped spinach
thawed out and drained

INSTRUCTIONS

(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@ix.netcom.com> on Feb 18, 1997.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 224
Calories From Fat: 141
Total Fat: 16.1g
Cholesterol: 40.7mg
Sodium: 490.5mg
Potassium: 555mg
Carbohydrates: 16.6g
Fiber: 6.2g
Sugar: 5.1g
Protein: 6.4g


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