"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Lentil Spinach Soup Recipe

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This recipe for Lentil Spinach Soup, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth Warns Hubbard Smith
Added: Tuesday, September 13, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1/2 C. chopped onion
4 cloves garlic, minced
2 T. olive oil
3 (14-12 oz.) cans chicken broth
1 can diced tomatoes, undrained
1 C. lentils, rinsed and drained
2 tsp. cumin
1-1/2 tsp. coriander
1 tsp. paprika
1/2 tsp. pepper
1 10-oz. pk. frozen chopped spinach, thawed and drained
1 T. lemon juice

Directions:
Directions:
Saute onion and garlic in oil in large Dutch oven.
Stir in next 7 ingredients. Bring to boil, reduce heat, cover and simmer for 45 minutes.
Stir in the lemon juice and spinach and simmer uncovered for 5 minutes more.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1 hour or less.
Personal Notes:
Personal Notes:
This makes a great lunch with grilled cheese sandwiches and fresh fruit.

 

 

 

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