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Name:Jan's Lentil Spinach Soup Contributor:Angela Barkes-Draz
Description:Jan's Lentil Spinach Soup Posted:2003-10-05
Key words:lentil, spinach, crock pot Category:Soups
ID:488 Updated:2005-11-28 07:54:58
Ingredients:1 (16 oz) package dried lentils, sorted and rinsed
1 (10 oz) package frozen chopped spinach (or 10 oz fresh spinach, rinsed and chopped or 10 oz Swiss chard leaves, rinsed and chopped)
1 (8 oz) can tomato sauce
2 potatoes, peeled and diced
2 onions, diced
2 carrots, peeled and diced
2 ribs celery plus leaves, diced
2 cloves garlic, minced
8 tsp granulated chicken or vegetable bouillon (or 8 cubes of bouillon) **I sub a 15 oz can of chicken broth for the bouillon.
1 bay leaf
1/4 c fresh parsley, chopped (or 1 Tbsp dried parsley)
2 sprigs fresh thyme (or 1 tsp dried thyme)
1 sprig fresh marjoram, chopped (or 1/4 tsp dried marjoram)
1/4 c fresh basil, minced (or 2 tsp dried basil)
1 tsp cumin
1 tsp seasoned salt (or to taste)
1/2 tsp white pepper
1/4 tsp cayenne pepper (I use 1 tsp cayenne pepper)
Preparation:Put all ingredients into the crockpot. Add water to within 1 inch from the top. Stir. Cook on low for about 8 to 10 hours, or until the lentils and other vegetables are soft. Remove the sprigs of thyme, marjoram, and the bay leaf and discard.
Notes:This is for a 5-quart crockpot, which is larger than the usual. Cut down the proportions if you have a smaller crockpot.
Equipment:Crock pot

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