Guest guest Posted July 28, 2001 Report Share Posted July 28, 2001 Lentil Spinach Soup1 (16 oz.) package dried lentils, sorted and rinsed1 (10 oz.) package frozen chopped spinach (or 10 oz. fresh spinach, rinsedand chopped or 10 oz. Swiss chard leaves, rinsed and chopped)1 (8 oz.) can tomato sauce2 potatoes, peeled and diced2 onions, diced2 carrots, peeled and diced2 ribs celery plus leaves, diced2 cloves garlic, minced8 t. vegetable bouillon1 bay leaf1/4 c. fresh parsley, chopped (or 1 T. dried parsley)2 sprigs fresh thyme (or 1 t. dried thyme)1 sprig fresh marjoram, chopped (or 1/4 t. dried marjoram)1/4 c. fresh basil, minced (or 2 t. dried basil)1 t. cumin1 t. seasoned salt (or to taste)1/2 t. white pepper1/4 t. cayenne pepperPut all ingredients into a 5 qt. crockpot. Add water to within 1 inch fromthe top. Stir. Cook on low for about 8 to 10 hours, or until the lentils andother vegetables are soft. Remove the sprigs of thyme, marjoram, and the bayleaf and discard. Make international calls for as low as $.04/minute with Messengerhttp://phonecard./ Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.