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Ingredients: 1 Cup(s) Brown lentils 1 Pound(s) Fresh spinach 1 Onion, chopped 1/4 Cup(s) Tomatoes, crushed 1 Teaspoon(s) Zucchini,chopped 1 Bay leaf 4 Cup(s) (1 can) Chick Peas ** 2 Garlic cloves, crushed 1 Teaspoon(s) Smoked sausage 1 Teaspoon(s) Coriander 1 Teaspoon(s) Thyme 1/4 Cup(s) Chopped parsley 3 Tablespoon(s) Onions; finely diced Directions: Wash lentils and cook in water until almost tender. Carefully wash, drain, stem and chop spinach. Heat oilve oil and saute onion, garlic and spinach until wilted. Add to lentil broth, rinsing saute pan with a little broth to save oil and garlic remaining in pan. Add to soup pot with tomato paste, lemon, parsley and the remaining ingredients. Simmer for 20 minutes. Check seasonings. Serve hot with additional lemon.
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Add chopped onion, sa Spinach ricotta tart Wrap ricotta tightly in fine cheesecloth; place in a colander over a bowl. Place a heavy bowl or cans on top; let drain, refrigerated, for 3 hours or overnight. Heat oven to 350F . Coat an 8 1/2 inch springform pan with olive oil cooking spray. Place dr Spring green onion soup Steam the green onions and celery until tender. In a large frying pan, saute the green onion in oil for 1-2 minutes, then add all the seasonings and saute 1 more minute. Filling the blender twice, blend all the ingredients until fairly smooth, Brown rice and lentil stew Combine all ingredients and 2 cups water in Dutch oven or large saucepan; bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, for 55 minutes to 1 hour, or until rice is tender. Remove and discard bay leaf. Each servi Tomato and orange soup Saute onion in butter in a large saucepan until tender, about 5 minutes. Stir in flour; gradually add chicken broth, stirring constantly. 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Don't let the garlic brown and saute another couple of minutes. Add the rest of the chopped veggi Twice-cooked vegetable soup 1. Heat 2 TB of the olive oil in a large, heavy-bottomed pot over med-high heat until hot but not smoking. Add carrots, onion, leek, celery and garlic, and season with salt and pepper. Cook, stirring, until vegetables are softened but not brown (5 mins). Mexican lentil casserole (vegan) In a medium saucepan, combine onions, green pepper, celery and water. Bring to a boil over medium heat. Stir in lentils, cover pot, reduce heat to low and simmer 40 minutes. Preheat oven to 375 degrees. Lightly spray a 1 3/4-quart cassero Yellow pepper soup In a medium skillet, heat the olive oil over medium heat. Add the bell peppers and shallots, cover, and cook, stirring occasionally, until the peppers are very soft, 8 to 10 minutes. Remove from the heat. Put the cashews and 1-1/2 cups of the vegetable st Spinach dip 1. Hollow out Bread. Cut up bread into pieces. [Alt. Cut up Sweet italian bread in chunks for dipping] 2. Mix all ingredients 3. Chill for 2 Hours 4. Fill Bread Bowl [Or reg bowl] 5. Server with Bread or Crackers "four-onion" soup with garlic croutons Peel the onions, cut them in half lengthwise, then into very thin lengthwise slices. Cut the leeks in half lengthwise and wash them well. Cut the leeks into 1/4-inch crosswise slices (the green tops can be saved for stock). Peel and slice the sha Sunbrust soup in a sauce pan saute' the leeks in butter until tender and wilted. add the carrots, potaotes, and chicken broth. bring to a boil and reduce heat to low. add the thyme and bay leaf, cover and cook for 20 minutes. remove the bay leaf and puree the s