Lentil Vegetable Soup
2 cups dried lentils, picked over and rinsed
1 large onion, chopped finely or pureed
6 stalks celery, chopped finely or pureed
3 carrots, diced
1 can (1 lb) stewed tomatoes
1 tablespoon mixed herbs (parsley, oregano, rosemary, etc.)
1 teaspoon garlic powder
ground pepper to taste
a few sun dried tomatoes, minced
1 pkg onion soup mix (optional, I had about 2 cups prepared soup to use up so I put it in the soup)
8 oz fresh or frozen large-cut spinach
hot sauce (optional)
I made this the other night and it was wonderful! I literally opened the cabinets, refrigerator and freezer and just dumped stuff in the soup. I usually puree at least half of the vegetables in my vegetable soup so that the flavor gets incorporated better and the soup is heartier. Good additions to this might be cubed eggplant, zucchini, mushrooms and some cooked rice or pasta added before serving.
Place the lentils, onion, celery, carrots, tomatoes, herbs, garlic powder, pepper, sun dried tomatoes and soup mix in a large soup pot or dutch oven (about 8 cups). Cover with water and simmer for 1 hour until lentils are tender. Add spinach and hot sauce and cook for another 10 minutes or until spinach wilts.