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spinach-lentil-soup recipe

Date: Tue, 18 Feb 1997 20:08:10 -0600
 From: Terry and Kathleen Schuller (schuller@ix.netcom.com)
 This is Dr. Zorba Pasteur's recipe from last Saturday's radio program.
 When Zorba gave the recipe my husband said that it sounded good except for
 the lentils which he thought are always too bland.  I wanted to prove him
 wrong so spiced up the soup with Better than Bouillon.  We both thought
 this tasted great.  Homemade bread and fresh pineapple and kiwi rounded out
 the meal, and we have enough left over soup for two more meals.  (Half goes
 into the freezer and the other half will be our dinner tomorrow night.)
 *  Exported from  MasterCook  *
                            Spinach-Lentil Soup
 Recipe By     : Zorba's Heart-Healthy Recipe of the Week, 2/97
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups & Stews
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6      Cups          Vegetable Broth (Ornish)
    1      Cup           lentils
    1      Tbsp          cooking wine
    1 1/2  Large         onions -- diced
    1      Small         green bell pepper -- diced
    1      each          celery stalk -- diced
    8      ounces        tomato sauce
      1/2  Cup           salsa
    2      tablespoons   Better than Bouillon
   10      ounces        frozen chopped spinach
                         thawed out and drained
 (Modified from the original.)
 In large saucepan, bring 5 cups broth and lentils to a boil. Simmer 30
 minutes.  In large skillet, heat a bit of broth over medium-high
 heat. Saut onion, bell pepper and celery until tender. Add to
 saucepan. Add tomato sauce and salsa. Blend well. Simmer 30
 minutes. If necessary, thin out soup with remaining broth.=20 Add
 spinach and stir. Simmer 2 minutes. Salt and pepper to taste and
 serve. Serves 6.  Zorba's Heart-Healthy Recipe of the Week, 2/97
 kwvegan vegan