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Lentil Artichoke Soup Recipe

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This recipe for Lentil Artichoke Soup, by , is from Maxon Family Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Erin Glogowski

Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons extra virgin olive oil
1 large yellow onion, chopped
6 cloves garlic, peeled and sliced
2 tablespoons brown sugar
2 teaspoons white wine vinegar
6 cups dried green or brown lentils
1 28-ounce can chopped tomatoes
1 24-ounce package frozen chopped spinach
24 ounces artichokes hears, frozen, or from a can, drained and chopped
16 cups low sodium vegetable broth
salt/pepper to taste

Directions:
Directions:
Heat a heavy duty stock pot and add olive oil. Add onion and garlic and saute over low heat about 5 minutes or until soft. Carmelize the onion and garlic- add brown sugar and vinegar and cook for another 5 or 10 minutes until all the sugar has melted and it looks like caramel. Add lentils and stir to coat them with the caramelized garlic mixture. Add tomatoes, frozen spinach, artichokes, and broth and bring to a boil. Lower heat and simmer for one hour. With a hand blender partially puree soup, so it is slightly thickened but still chunky (or cool some and puree in a blender to add back to soup).

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
1 hour, 10 minutes.

 

 

 

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