Lentil Vegetable Soup 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
Water
8 oz Fresh or frozen large-cut 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. Lentil Vegetable Soup printer friendly version located here.
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