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Soup for those chilly nights

Its getting to be chilly in NH, time for soup! I even got my 4-1/2 year olds
to eat this.

Middle Eastern Lentil Soup (slightly adapted from Bean Banquet)

1 pound lentils			
1/4 cup veggie broth
1 large onion, chopped		
1 tsp ground cumin
one 10oz pkg frozen chopped spinach (thawed) or one pound fresh spinach or
salt to taste
1/4 tsp ground pepper
1/4 cup lemon juice

1. Cook lentils until soft in 7 cups water.
2. Heat broth  in a large pot and saute onions until soft. Add  cumin, cooked
lentils and spinach and 1 cup water. Bring to a boil, reduce heat, and simmer
fopr 15 minutes.
3. Add salt, pepper, and lemon juice. Simmer for 5 to 10 minutes more.