http://allrecipes.com/Recipe/Spinach-Lentil-Soup-2/Detail.aspx
I forgot to take my own picture before freezing in individual boxes, so I'll steal the one from the original website.
I forgot to take my own picture before freezing in individual boxes, so I'll steal the one from the original website.
This was super super easy and I just made a few modifications.
1. Cooked the lentils on their own for about a half hour so they'd be super soft.
2. After cooking the soup, I put 2/3 of it in the blender for it to be more pureed, then put it back in the pot to simmer with the chunkier part.
3. I thought it was a bland (and I don't usually mind bland stuff) - so I added some salt and creole seasoning to spice it up a bit.
I've had it reheated for lunch the last 2 days and it's very yummy for as healthy as it is.
Ingredients:
1 cup shredded carrots
1 large onion, chopped
1 tablespoon olive oil
6 cups water
1 (16 ounce) jar salsa
1 1/4 cups dried lentils, rinsed
3/4 teaspoon salt
1 (10 ounce) package fresh spinach, torn
1 cup shredded carrots
1 large onion, chopped
1 tablespoon olive oil
6 cups water
1 (16 ounce) jar salsa
1 1/4 cups dried lentils, rinsed
3/4 teaspoon salt
1 (10 ounce) package fresh spinach, torn
Directions:
In a large saucepan or Dutch oven, saute carrots and onion in oil until tender. Add the water, salsa, lentils and salt. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until lentils are tender. Stir in spinach; simmer 5-10 minutes longer or until spinach is wilted.
In a large saucepan or Dutch oven, saute carrots and onion in oil until tender. Add the water, salsa, lentils and salt. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until lentils are tender. Stir in spinach; simmer 5-10 minutes longer or until spinach is wilted.
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