| 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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