Ingredients (use vegan versions):
- 2 cups dried lentils, picked over and rinsed
- 1 large onion, chopped finely or pureed
- 6 stalks celery, chopped finely or pureed
- 3 carrots, diced
- 1 can (1 lb) stewed tomatoes
- 1 tablespoon mixed herbs (parsley, oregano, rosemary, etc.)
- 1 teaspoon garlic powder
- ground pepper to taste
- a few sun dried tomatoes, minced
- 1 pkg onion soup mix (optional, I had about 2 cups prepared soup to use up so I put it in the soup)
- water
- 8 oz fresh or frozen large-cut spinach
- hot sauce (optional)
Directions:
I made this the other night and it was wonderful!
I literally opened the cabinets, refrigerator and freezer and
just dumped stuff in the soup. I usually puree at least half
of the vegetables in my vegetable soup so that the flavor gets
incorporated better and the soup is heartier. Good additions to
this might be cubed eggplant, zucchini, mushrooms and some
cooked rice or pasta added before serving.
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.
Serves:
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