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    1 pt Lentil-Spinach Soup

    Source of Recipe

    Lynda McCormick

    List of Ingredients

    2 tablespoons extra virgin olive oil, plus 2 teaspoons
    6 onions, chopped
    6 stalks celery, diced
    8 garlic cloves, minced
    2 cups lentils, rinsed & drained
    1 can (16 oz) Goya seasoned tomato sauce
    2 cups vegetable broth, or chicken broth
    3 cups water
    2 tablespoons oregano, plus 2 teaspoons
    1 package frozen chopped spinach (20 oz) thawed

    Recipe

    In a large non-stick pot heat oil. Add onion, celery & garlic. Cook stirring as needed till softened (about 6-8 minutes). Add lentils, tomato sauce, broth oregano & water. Bring all to a boil. Reduce heat & simmer, covered for about 50 minutes - until lentils are tender. (stirring as needed) Stir in spinach & cook until heated through (about 6-8 minutes more). Serves 8

    1 pt per serving on the Blue Plan
    10/2020

 

 

 


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