Thanks Michelle for bringing us back together!
This is Dr. Zorba Pasteur's recipe from last Saturday's radio program.
When Zorba gave the recipe my husband said that it sounded good except for
the lentils which he thought are always too bland. I wanted to prove him
wrong so spiced up the soup with Better than Bouillon. We both thought
this tasted great. Homemade bread and fresh pineapple and kiwi rounded out
the meal, and we have enough left over soup for two more meals. (Half goes
into the freezer and the other half will be our dinner tomorrow night.)
* Exported from MasterCook *
Spinach-Lentil Soup
Recipe By : Zorba's Heart-Healthy Recipe of the Week, 2/97
Serving Size : 6 Preparation Time :0:00
Categories : Soups & Stews
Amount Measure Ingredient -- Preparation Method
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6 Cups Vegetable Broth (Ornish)
1 Cup lentils
1 Tbsp cooking wine
1 1/2 Large onions -- diced
1 Small green bell pepper -- diced
1 each celery stalk -- diced
8 ounces tomato sauce
1/2 Cup salsa
2 tablespoons Better than Bouillon
10 ounces frozen chopped spinach
thawed out and drained
(Modified from the original.)
In large saucepan, bring 5 cups broth and lentils to a boil. Simmer 30
minutes.
In large skillet, heat oil over medium-high heat. Sauté onion, bell pepper
and celery until tender. Add to saucepan.
Add tomato sauce and salsa. Blend well. Simmer 30 minutes. If necessary,
thin out soup with remaining broth.
Add spinach and stir. Simmer 2 minutes. Salt and pepper to taste and serve.
Serves 6.
Zorba's Heart-Healthy Recipe of the Week, 2/97
www.wpr.org
226 calories, 2.4g fat, 45g carb, 18g fiber, 14g protein
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