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October Evening Lentil Soup with Spinach
http://feedmephoebe.com/2012/10/on-the-job-october-evening-lentil-...
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Ingredients
categorized
original
2 tablespoons olive oil
1 small yellow onion, finely diced
1 large carrot, finely diced
1 large stalk celery, finely diced
One 15-ounce can diced tomatoes
1 bay leaf
3 sprigs thyme
1 tablespoon Worcestershire sauce
1 cup French green lentils, rinsed and drained
6 cups chicken, veggie stock, or water (or a combination)
1 tablespoon Dijon mustard
1 teaspoon salt
2 handfuls baby spinach leaves, coarsely torn
Ingredients
categorized
original
This recipe is
gluten-free
(some ingredients require gluten-free brands)
Produce
Baby spinach, leaves
(
2
handfuls
)
Bay leaf
(
1
)
Carrot, large
(
1
)
Celery
(
1
large stalk
)
French green lentils
(
1
cup
)
Thyme
(
3
sprigs
)
Tomatoes
(
1
15-ounce can
)
Yellow onion, small
(
1
)
Meat
Chicken
(
6
cups
)
Condiments
Dijon mustard
(
1
tablespoon
)
Worcestershire sauce
(
1
tablespoon
)
Cooking & Baking
Olive oil
(
2
tablespoons
)
Salt
(
1
teaspoon
)
Preparation
Read recipe preparation on
feedmephoebe.com
Feed Me Phoebe
feedmephoebe.com
All 109 recipes
Social Stats
45.3
Rating
1-100
4
Tweets
5
Facebook
Shares
1
StumbleUpon
Views
387
PinterestPins
Recipe Stats
Published October 3, 2012 (4 months ago).
59 people saved this recipe.
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