Difference between revisions of "Dinners/Lentil and Spinach Soup"
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The soup may be served at this point. If serving both meat eaters and vegetarians, set aside some of the soup for vegetarians. Cut the sausages lengthwise, then into 1/2-inch half-moon slices, and add to the soup. Heat until meat is hot, about 5 to 8 minutes. Serve immediately. | The soup may be served at this point. If serving both meat eaters and vegetarians, set aside some of the soup for vegetarians. Cut the sausages lengthwise, then into 1/2-inch half-moon slices, and add to the soup. Heat until meat is hot, about 5 to 8 minutes. Serve immediately. | ||
Revision as of 21:44, 8 July 2015
Serves: 6
Active Time: 25 minutes
Total Time: 50 minutes
From: Fresh January/February 2010
Ingredients
1 tsp Olive oil
1 ea Large onion, chopped
1 ea Medium celery stalk, chopped
2 ea Cloves garlic, minced
1 cup Brown lentils, rinsed
6 cup Water
14 1/2 oz Canned diced tomatoes
1/2 tsp Seasoned salt
3 tsp Herb, parsley, dried
1 ea Bay leaf
7 oz Hannaford Inspirations Baby Spinach- Chopped
1 tsp Red wine vinegar
2 ea Nature's Place precooked Spinach Chicken Sausage
Directions
This is an aritlce that makes you think "never thought of that!"
Step 2
The soup may be served at this point. If serving both meat eaters and vegetarians, set aside some of the soup for vegetarians. Cut the sausages lengthwise, then into 1/2-inch half-moon slices, and add to the soup. Heat until meat is hot, about 5 to 8 minutes. Serve immediately.
