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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 1 |
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Directions: 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
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