Wednesday, March 21, 2018

Lentil Vegetable Soup

Serves 60-80.

8 16-ounce bags brown lentils 
16 onions, finely chopped
1/2 cup crushed garlic
16 carrots, finely chopped
35 small white potatoes, scrubbed and chopped 
8 15.5-ounce cans fire-roasted tomatoes
2 gallons vegetable broth
15 cups chopped spinach (2 large Costco bags) 
Salt and pepper to taste

1. Rinse lentils and brown onions and garlic.

2. Combine all ingredients except spinach and salt and pepper to taste in large pot.

3. Cook on low for 2 hours.

4. Add spinach 5 minutes before serving.

5. Season to taste with salt and pepper.

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