| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Soups |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Dried lentils |
| 12 |
c |
Divided cold water |
| 1 |
cn |
(6 oz) tomato paste |
| 3 |
|
Minced celery ribs |
| 1 |
c |
Coarsely chopped cabbage |
| 1 |
c |
Sliced mushrooms |
| 1 |
|
Chopped onion |
| 1 |
ts |
Italian herbs OR |
| 1/2 |
ts |
Dried oregano and |
| 1/2 |
ts |
Basil |
| 1 |
ts |
Garlic salt |
|
|
Pepper to taste |
|
|
Pinch of hot pepper flakes |
| 6 |
tb |
Grated parmesan cheese |
INSTRUCTIONS
Soak lentils overnight in 6 cup water; drain, discard water. Combine
lentils with remaining 6 cup water. Heat to boiling. Stir in remaining
ingredients, except cheese. Cover and simmer for 45 minutes. Serve
sprinkled with parmesan cheese.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”