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Cook'n with Betty Crocker 
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Lentil-Veggie Soup |
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Serves: 4 Print this RecipeServing size: 1 1/2 cups 1 tablespoon canola oil 1 large onion, diced 1 clove garlic, minced 2 large carrots, diced 1/4 cup celery, chopped 1 (10-ounce) box frozen spinach, thawed 6 ounces turkey ham, cubed 1 teaspoon Italian seasoning (to taste) 2 cups dried lentils, picked over and rinsed Method 1. Heat oil in a large stock pot and sauté onion, garlic, and carrots 2-3 minutes. 2. Add celery, spinach, ham, and seasoning and sauté 3-4 minutes. 3. Add lentils and water to cover by 3 inches. Bring to boil, then reduce heat, cover, and simmer 60 minutes. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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