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Lentil Soup |
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Serves: 8 Print this Recipe4 cups chicken stock, homemade 2 cups water 1/4 cup red wine 1 cup lentils, dried 1/2 cup brown rice, long-grain 1 16-ounce can tomatoes, chopped 1 bay leaf 1/4 cup parsley, freshly chopped 1 teaspoon cumin, ground 1 carrot, sliced 1 onion, chopped 1 stalk celery, sliced 2 cloves garlic, minced or pressed 1/2 lemon (juice of 1/2 Lemon) 1 bunch spinach, fresh, cleaned and stemmed (6-8 ounces) 1. Combine all ingredients except spinach in a 3- to 4-quart saucepan and bring to a boil. Reduce heat and cover. Simmer for 20-25 minutes or until lentils and rice are tender. 2. Cut spinach across the leaves in long, thin shreds. Add to soup and simmer for 5 minutes. Remove bay leaf and serve. Food exchanges per approximate 1-cup serving: 1 BREAD, 3 VEGETABLE This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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