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| − | Lentil Soup is one of my favoritesIngredients:1 onion, cppohed1/4 cup olive oil2 carrots, diced2 stalks celery, cppohed2 cloves garlic, minced1 teaspoon dried oregano1 bay leaf1 teaspoon dried basil1 (14.5 ounce) can crushed tomatoes2 cups dry lentils8 cups water1/2 cup spinach, rinsed and thinly sliced2 tablespoons vinegarsalt to tasteground black pepper to tasteDirections:1.In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes then transfer to Crock Pot.2.Stir in lentils, and add water and tomatoes. Cook for at least 1 hour. When ready to serve, remove bay leaf, stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired. Note: I add any vegetables from my garden to vary the basic recipe. Summer squash, egg plant, kale, zucchini and any kind of beans are good choices.
| + | I shouldn't look at these on fast<a href="http://hxewetxem.com"> sanduy</a>. Panchito in Cartersville made us chilaquiles the first time i ever had them and they weren't fried duros, and i loved them. I prefer them a little soft still. But panbazos or Laura's mole? Sweet sassy molassey that would hit the spot. |
Revision as of 23:32, 9 July 2015
I shouldn't look at these on fast<a href="http://hxewetxem.com"> sanduy</a>. Panchito in Cartersville made us chilaquiles the first time i ever had them and they weren't fried duros, and i loved them. I prefer them a little soft still. But panbazos or Laura's mole? Sweet sassy molassey that would hit the spot.
