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lentil-veg-soup recipe

Date:    Mon, 09 Jan 95 15:47:45 EST
 From:    Lucinda J. Rasmussen (lrasmuss@pica.army.mil)
      Hi gang.  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.
      Lentil Vegetable Soup (T)
      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 T mixed herbs (parsley, oregano, rosemary, etc.)
      1 tsp 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)
      8 oz fresh or frozen large-cut spinach
      hot sauce (optional)
      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.  
 kwvegan vegan