|2 T. olive oil
1 small onion
1 stalk celery
1 large carrot
|1/2 lb lentils
2 quarts water
2 cup tomato juice
handful fresh spinach
Makes about 8 servings and is good reheated.
onion, celery and carrot into very small pieces and saute in the
olive oil for only a few minutes in bottom of 6-10 quart pan.
Rinse dried lentils (1/2 of a typical store 1 lb. bag) and put in pan with
veggies immediately followed by the 2 quarts of water.
Cook 3/4 - 1 hour until lentils are soft. You may have to add some water
as they swell and absorb the 2 quarts.
Add two cups of any brand of tomato juice (don't use the seasoned V-8)
and if you have fresh spinach use a large handful of washed spinach.
Add several sprigs of fresh basil in available or tablespoon of dried basil.
Sprinkle some garlic power, pepper and salt to taste.
Cook about 10-15 minutes after tomato juice and other items have been added.
COMMENTS: The tomato juice and basil are really the key ingredients
for this soup for its great flavor.