Lentil Soup #2

30 min

Prep Time

30 min

Cook Time

1 hr

Total Time

Servings

Convert Ingredient Measure

Ingredients

2 3/4

tsp

Oil, olive

1 1/4

cup

Onion, yellow, fresh, chopped

2/3

cup

Carrots, fresh, chopped

2/3

cup

Celery, fresh, diced

3/4

tsp

Garlic, minced

1/4

tsp

Oregano, dried, leaves

3/4

tsp

Basil, dried

1 1/3

cup

Tomatoes, diced, canned, unsalted

1 3/4

cup

Lentils, dry

7 1/2

cup

Water

5 1/4

tsp

Seasoning, Mrs Dash, original

1/4

tsp

Black pepper, ground

3/4

tsp

Salt, table, iodized

1 3/4

cup

Spinach, fresh, chopped

5 1/4

tsp

Vinegar, cider

Nutrition Info

291.00 g / 10.39 oz per serving.

Recipe Label

Instructions

**Can substitute canola oil for olive oil
**Can use fresh diced tomatoes


1. Wash & prepare vegetables.
2. Sauté onion, celery, garlic, & herbs in olive oil over low heat.
3. Add tomatoes, water, Mrs. Dash seasoning, salt, & pepper - bring to a boil.
4. Add lentils & simmer for 30 minutes or until just tender.
5. Add fresh or frozen spinach - bring to a boil for 5 minutes.
6. Add vinegar & serve.

Notes

Food Handling :
- Wash hands immediately before engaging in food preparation and again
after engaging in any activities that contaminate the hands.
- Single gloves should be used for only one task and then discarded.
Cooking :
- Cook to an internal temperature of 165 F for 15 seconds.
Holding :
- Hold for hot service at an internal temperature of 135 F or higher.