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Posted by beatlebette - November 22, 2004 10:38 AM
Ham & Lentil Soup
1 cup dry lentils
4 cups water
1 medium onion, chopped
1 cup chopped celery
1 cup sliced carrot
2 teaspoons instant chicken bouillon granules
1 teaspoon bottled minced garlic or 2 cloves garlic, minced
1/2 teaspoon finely shredded lemon peel
1/8 to 1/4 teaspoon ground red pepper
1 cup cubed cooked ham
2 cups chopped fresh spinach
Directions
1. Rinse and drain lentils. In a 3-1/2- or 4-quart crockery cooker combine lentils, water, onion, celery, carrot, bouillon granules, garlic, lemon peel, and red pepper.
2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. If using low-heat setting, turn to high-heat setting. Add ham. Cover and cook for 10 minutes more on high-heat setting. Stir in chopped spinach; serve immediately. Makes 4 to 6 servings.
Note: For a 5- to 6-quart cooker recipe may be doubled.
Ham & Lentil Soup
1 cup dry lentils
4 cups water
1 medium onion, chopped
1 cup chopped celery
1 cup sliced carrot
2 teaspoons instant chicken bouillon granules
1 teaspoon bottled minced garlic or 2 cloves garlic, minced
1/2 teaspoon finely shredded lemon peel
1/8 to 1/4 teaspoon ground red pepper
1 cup cubed cooked ham
2 cups chopped fresh spinach
Directions
1. Rinse and drain lentils. In a 3-1/2- or 4-quart crockery cooker combine lentils, water, onion, celery, carrot, bouillon granules, garlic, lemon peel, and red pepper.
2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. If using low-heat setting, turn to high-heat setting. Add ham. Cover and cook for 10 minutes more on high-heat setting. Stir in chopped spinach; serve immediately. Makes 4 to 6 servings.
Note: For a 5- to 6-quart cooker recipe may be doubled.