Pen’s Lentil Soup


Serves: 5
Total Calories: 138

Ingredients

1 cup brown lentils
6 slices bacon, diced into 1/4-inch pieces
4 - 6 cloves garlic, minced
1 large onion, minced
4 - 6 ribs celery, diced or chopped fine
1 (15-ounce) can garlic and herb tomato sauce
2 cups chopped fresh spinach
1 1/2 teaspoons coarsely ground pepper
3/4 teaspoon garlic salt
4 teaspoons sun-dried tomato mustard, if available, or 3 teaspoons ketchup
1 teaspoon yellow mustard
1 1/2 teaspoons horseradish or creamed horseradish

Directions:

Soak lentils for several hours or overnight, then rinse thoroughly. Bring soaked lentils to a boil in Dutch oven with twice the water to cover; add remaining ingredients. Add water to cover ingredients, and simmer until all fresh vegetables are cooked.

Nutritional Facts:

Serves: 5
Total Calories: 138
Calories from Fat: 36

This Pen’s Lentil Soup recipe is from the Best of the Best from the Plains Cookbook Cookbook. Download this Cookbook today.




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