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Beef Lentil Soup
1 lb Ground Beef
1 qt Water
1 c Dried lentils; rinsed
2 c Cabbage; chop
1 c Carrots; sliced
1 c Celery; sliced
1 c Onion; chop
1/2 c Green pepper; dice
1/2 ts Pepper
1/2 ts Thyme
1 Bay leaf
1 ts Salt; optional
2 Beef bouillon cubes; opt.
1 pk Spinach; thaw & chop (10 oz)
In a large kettle, brown ground beef. Drain. Add water, lentils, cabbage
carrots, celery, onion, green pepper, pepper, thyme and bay leaf. Also add
salt and bouillon if desired. Bring to a boil. Reduce heat and simmer,
uncovered, bor 1 to 1 1/2 hours or until the lentils and vegetables are
tender. Add spinach and heat through. Remove bay leaf.
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