Recipe
- 1 lb - Dried Lentils
- 2 quarts - Chicken stock or broth
- 1/2 cup - Carrots (diced)
- 1/2 cup - Celery (diced)
- 1/2 cup - Yellow Onion (diced)
- 2 - Bay Leaves
- 2 TBS - Garlic (minced)
- 14.5 oz can - Chopped Tomatoes
- tsp - Thyme
- tsp - Black Pepper
- tsp - Salt
- 3 cups - water
- 2 cups - Spinach
- Parmesan Cheese for garnish
Directions
- Combine Chicken Stock and Lentils in a pot, bring to a boil and simmer for 20 minutes
- Add all of the remaining ingredients except the spinach and cheese
- Simmer for 30-45 minutes until thickened and lentils and vegetables are tender
- Remove from heat, add spinach, stir just to wilt
- Serve and garnish with Parmesan cheese
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