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Spinach and Lentil Soup
For a vegetarian or lenten version of Spinach and Lentil Soup omit the ham and use vegetable broth in place of chicken bouillon.
Ingredients
- 1 cup dry lentils
- 1 medium onion, chopped
- 1 cup chopped celery
- 1 cup sliced carrotts
- 2 teaspoon instant chicken bouillon granules
- 2 cloves garlic, minced
- 1/2 teaspoon grated lemon peel
- 1/8 teaspoon ground red pepper
- 1 cup cubed fully cooked ham (optional)
- 2 cups chopped fresh spinach
Methods/steps
- Rinse and drain lentils.
- In a large saucepan combine lentils, 5 cups water, onion, celery, carrot, bouillon granules, garlic, lemon peel, and red pepper. Bring to boiling; reduce heat. Cover and simmer for 45 minutes
- Add ham; simmer, uncovered, 15 minutes. Stir in spinach and serve.
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