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Lentil Vegetable Soup Recipe

by Global Cookbook

Ingredients

2 c. Dry lentils, picked over And rinsed 1 lrg Onion, minced finely or possibly Pureed 6 stalk celery, minced Finely or possibly pureed 3 x Carrots, diced 1 can (1*lb) stewed tomatoes

1 Tbsp. Mixed herbs (parsley, Oregano, rosemary, etc.) 1 tsp Garlic pwdr Grnd pepper to taste Few sun dry tomatoes, Chopped 1 pkt Onion soup mix (optional, I Had about 2*c. prepared Soup To use up so I put it in the Soup) Water 8 ounce Fresh or possibly frzn large-cut Spinach Warm sauce (optional)

Directions

1. Place the lentils, onion, celery, carrots, tomatoes, herbs, garlic pwdr, pepper, sun dry tomatoes and soup fold in a large soup pot or possibly dutch oven
2. (about 8 c.). Cover with water and simmer for 1 hour till lentils are tender. Add in spinach and warm sauce and cook for another 10 min or possibly till spinach wilts.

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