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Lentil soup
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1 cup | chopped onion |
1 ½ tbsp. | olive oil |
2 cups | dry lentils |
2 quarts | broth, (Knorr chicken bouillon or vegetable bouillon) |
2 potatoes skinned and cut up small 2 large carrots – cut up 1 tbsp. dry basil – or a handful of nice fresh basil | |
2 cups | tomato juice |
½ c. | white wine, (I use plain white cooking wine) |
Nice fresh spinach (I use a lot) two or three handfuls or half a box.
Heat oil and add onion for a few minutes
Add lentils and broth
Bring to a boil; lower heat and simmer 1 hour (I use lid)
Add cut up potatoes, carrots and basil
Add the tomato juice
Bring back to boil and simmer another hour (lid left a little ajar)
Add wine and spinach – heat ten minutes or so
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