NAN'S LENTIL-SPINACH SOUP

1 gal. lentils, dry 8 C. onions, chopped 8 C. celery, chopped 1/4 C. fresh garlic, minced 1/4 C. braggs 3 Tbsp. oregano 2 Tbsp. cumin 2 Tbsp basil 1 1/4 Tbsp salt 1 1/4 Tbsp pepper 1 C. rubber chicken 2 bunches fresh spinach, chopped, or use old spinach from line Saute onions and celery, add garlic and lentils. Cover with water, add seasonings and cook until lentils are soft. Add spinach and turn burner off.

B:\MENU\SOUPS\NANSLE.WPD

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