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    Source of Recipe


    List of Ingredients

    1 bag of dried lentils (1 lb)
    1 large onion
    2 to 3 fresh carrots (preferably the ones with the
    green tops attached)
    2 ripe tomatoes
    3 stalks of celery
    1 small can of tomato sauce or, if you wish, tomato juice
    1 bay leaf
    1/2 tsp. of fresh oregano
    3 or 4 springs of fresh parsley
    1 bunch of fresh spinach
    Pepper and salt
    3 to 4 tbs of olive oil


    Wash the dried lentils well and drain in a colander.
    In a large pot add about 2 Tbs. of olive oil add chopped onion, celery, chopped tomato and chopped carrots.
    Simmer on very low heat for about 5 minutes, then add lentils, tomato sauce
    and enough water to cover lentils but top it off with about 2 inches of extra water.

    Add seasonings and simmer for about 1 hour or until lentils are very tender.
    Add washed spinach and cook for another ten minutes. Stir in another 2 Tbs. of olive oil.
    Serve this soup with brown rice, or Italian pasta called shells or tubettis.
    You can also eat the soup with French bread.
    Garnish with grated Parmesan, Mozzarella, or French Roquefort cheese.
    With a salad, this soup makes a meal.




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