Recipe - Lentil Vegetable Soup

2 cup Dried lentils, picked over
And rinsed
1 lg Onion, chopped finely or
Pureed
6 Stalks celery, chopped
Finely or pureed
3 Carrots, minced
1 cn (1*lb) stewed tomatoes
1 tablespoon Mixed herbs (parsley,
Oregano, rosemary, etc.)
1 teaspoon Garlic powder
Ground pepper to taste
Few sun dried tomatoes,
Minced
1 pack Onion soup mix (optional, I
Had about 2*cups prepared
Soup
To use up so I put it in the
Soup)
Water
8 ounce Fresh or frozen largecut
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 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