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1 tbsp olive oil
1 lg onion chopped
4 cloves garlic minced
4 carrots peeled and chopped
3 stalks celery chopped
3 cups spinach washed and torn
1 1/2 quarts water
2 tbsp vegetable broth powder
1 cup crushed tomatoes
1 cup uncooked lentils
1/4 cup uncooked basmati rice
1/2 cup parmesan cheese grated
1/2 cup parsley

heat olive oil. Add onions, galic, carrots and celery; saute until soft.
Stir in spinach and cook while stirring until bright green. Add the broth,
tomatoes, and lentils. Stir well, cover and simmer for 15 minutes.

Stir in the rice, cover again and simmer until cooked throughly.

Combine parmesan and parsley. Stir into soup mixture. Blend thorougly. Serve
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