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Italian Lentil Soup

Contributed By: Christina, CA | See all of Christina's recipes
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Active Time:  30 Minutes
Total Time:  30 Minutes
  18 Quarts
This is a slow-cooker recipe that can be prepared and left to serve after the day's activities.
1 cup lentils
1 lb extra-lean ground beef
2 cloves garlic
1 Tblspn Olive Oil
1 Jar Chunky Garden Spaghetti Sauce
1/2 can tomato sauce
1 cup long grain brown rice
1 zucchini squash
1 yellow squash
12 mushrooms
1/2 yellow onion
2 Tblspn Olive Oil
2 Tblspn Balsalmic Vinegar
1 tsp. Oregano
1 tsp. Basil
1 tsp. Salt
1 tsp. Pepper
2 Tblspn Chicken Boullion
2 Tblspn Beef Boullion
In a large pot, bring 2 cups of water to boil, and add 1 cup of Lentils simmer for 20 minutes.

Brown 1 lb extra-lean ground beef w/ 1 tsp garlic and 1 Tblsp. Olive Oil.

Put all ingredients, including water, into crock pot and put on high heat.

Add to crock pot:

1 Jar of chunky garden spaghetti sauce

½ can of tomato sauce

2 cups water

1 cup white long grain rice.

In frying pan, sauté on high in frying pan until squash has golden brown seared flesh, and onions are semi-clear.

a. one yellow squash, diced

b. one zucchini squash, diced

c. 12 mushrooms, sliced

d. ½ large yellow onion, chopped

e. 2 Tblspn Olive Oil

f. 2 Tblspn Balsamic Vinegar

g. Add rest of seasonings (oregano, basil salt & pepper)

h. When vegi's are slightly browned, add to the crock pot.

14. Add 2 tsp chicken bouillon

15. Add 2 tsp beef bouillon to crock pot

16. salt and pepper to taste

17. Let simmer for at least an hour. You can leave it simmer all afternoon while at bball or bingo!

Date Added: 04/12/2010
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