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| Name: | Jan's Lentil Spinach Soup | Contributor: | Angela Barkes-Draz |
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| 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) |
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| 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 | ||