 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
adjusted. |  |
|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 1/3 | thick slice, packed 12/lb | bacon | 1/3 | small | finely Onion chopped | 1/3 | medium | carrot,chopped | 1/2 | clove | garlic minced | 1/3 | cup | Tomatoes, canned, organic - drained | 2 2/3 | tablespoons | lentils 1 c dry lentils | 2 1/2 | dash | salt, table | 1/3 | glass (3.5 fl oz) | white wine, dry | 3/4 | cup | chicken broth, organic free range, Pacific | 1/4 | teaspoon | balsamic vinegar | 1 1/4 | leaves | Spinach, raw |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | cook bacon | | 2 | add onion and carrot; then garlic, tomatoes and salt/pepper | | 3 | add lentils, cover and simmer until lentils darken and veggies are soft - 10 min. | | 4 | add wine and broth and bring to boil. Then, reduce heat, simmer until beans are soft but whole | | 5 | blend three cups of soup in blender | | 6 | return to pot and add vinegar and spinach. |
|
