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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is rustic, hearty comfort food. Add crusty bread & salad to upgrade it to a main entree. Use veggie broth to make it vegetarian Ingredients:
1tbsp butter |
1 small yellow onion- roughly chopped |
4 c beef broth |
5 c water |
1 lb lentils |
1 pckg onion mushroom dried soup mix (i like knorr's) |
1 carrot- roughly chopped |
1 bag prepared spinach |
parmesan cheese to taste |
Directions:
1. Place butter in 5 Qt Dutch oven & heat to medium low.
2. Add onion & saute until just starting to soften, 4-5 mins.
3. Add broth & water, increase heat to med high.
4. Once simmering, add lentils & continue simmer about 20 minutes, stir occasionally.
5. After beans begin to soften, add soup mix & carrot. Stir well to incorporate dried soup mix. Allow to simmer 5-10 mins
6. Test beans for doneness.
7. Once beans areclose to ready add spinach & stir well.
8. After spinach wilts, soup is ready.
9. Serve in bowls with fresh Parmesan atop.
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