Friday, February 6, 2009

lentil soup

olive oil
2 stalks celery
2 carrots
1 small onion
2 cloves garlic
2 bay leaves
2 C Lentils- 1 bag
2 cans chicken broth
1 can tomatoes
1 sprig rosemary

Saute veggies a few minutes in the olive oil add lentils, broth, bay leaf and tomatoes. Cook for about 20 minutes until lentils are soft. Add spinach (fresh or frozen)

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