Recipe: Spinach Lentil Soup
5 cups VOGUE REDUCED SODIUM BEEF BASE
( 5 cups of water to 4 tablespoons base)
1 cup lentils
1 tablespoon VOGUE LOW SODIUM ONION BASE
3 tablespoons virgin olive oil
1 large onion, chopped
1 green pepper, chopped
1 celery stalk, chopped
a pinch chili powder
1 8 ounce can organic tomato sauce or 4 cooking tomatoes
1 bunch fresh spinach or 1 10 oz package chopped frozen, drained and thawed.
Bring 4 cups of broth and lentils to a boil in a large saucepan. Simmer until lentils are tender. About 30 minutes.
Add onion, bell pepper, celery and onion base to heated olive oil in a large skillet over medium heat and saute about 10 minutes until tender.
Add onion mixture to lentils. Stir in tomato sauce and chili powder. Simmer over low heat until lentils are very tender, about 30 minutes. Thin soup with additional broth if necessary. Stir in spinach and simmer until totally limp. If desired, season soup with sea salt or soy sauce and pepper.
Serves 6.
( 5 cups of water to 4 tablespoons base)
1 cup lentils
1 tablespoon VOGUE LOW SODIUM ONION BASE
3 tablespoons virgin olive oil
1 large onion, chopped
1 green pepper, chopped
1 celery stalk, chopped
a pinch chili powder
1 8 ounce can organic tomato sauce or 4 cooking tomatoes
1 bunch fresh spinach or 1 10 oz package chopped frozen, drained and thawed.
Bring 4 cups of broth and lentils to a boil in a large saucepan. Simmer until lentils are tender. About 30 minutes.
Add onion, bell pepper, celery and onion base to heated olive oil in a large skillet over medium heat and saute about 10 minutes until tender.
Add onion mixture to lentils. Stir in tomato sauce and chili powder. Simmer over low heat until lentils are very tender, about 30 minutes. Thin soup with additional broth if necessary. Stir in spinach and simmer until totally limp. If desired, season soup with sea salt or soy sauce and pepper.
Serves 6.