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Lentil Spinach Soup
1 (16 oz.) package dried lentils, sorted and rinsed
1 (10 oz.) package frozen chopped spinach (or 10 oz. fresh spinach, rinsed and chopped or 10 oz. Swiss chard leaves, rinsed and chopped)
1 (8 oz.) can tomato sauce
2 potatoes, peeled and diced
2 onions, diced
2 carrots, peeled and diced
2 ribs celery plus leaves, diced
2 cloves garlic, minced
8 t. granulated chicken or vegetable bouillon (or 8 cubes of bouillon)
1 bay leaf
1/4 c. fresh parsley, chopped (or 1 T. dried parsley)
2 sprigs fresh thyme (or 1 t. dried thyme)
1 sprig fresh marjoram, chopped (or 1/4 t. dried marjoram)
1/4 c. fresh basil, minced (or 2 t. dried basil)
1 t. cumin
1 t. seasoned salt (or to taste)
1/2 t. white pepper
1/4 t. cayenne pepper
Put all ingredients into a 5 qt. slow cooker. Add water to within 1 inch from the top. Stir. Cook on low for about 8 to 10 hours, or until the lentils and other vegetables are soft. Remove the sprigs of thyme, marjoram, and the bay leaf and discard.
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