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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | tablespoons | olive oil, extra virgin | 4 | cloves | garlic, chopped | 1 | medium (2-1/2" dia) | Onion, chopped | 1 | package (10 oz) | Spinach, organic, chopped | 1 | cup, shredded | Cabbage, about 1/3 head | 3 | large (7-1/4" to 8-1/2" long) | Carrots, sliced into thin coins | 10 | cups (8 fl oz) | water | 8 | cubes | vegetable bouillon | 2 | cups | lentils dry lentils | 1 | head, small (4" dia) | Cauliflower, broken into florets | 2 | cups, chopped or diced | Broccoli, raw | 1/2 | cup, chopped | zucchini | 1 | fruit (2-3/8" dia) | 1 lemons juiced |
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Steps
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Sequence
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Step
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| | 1 | Put oil in a large soup pot. Saute garlic and onions lightly. Put spinach and cabbage in a food processor to make it into small bits. Add to pot. Saute for a few more minutes. Add carrots and stir, cook for a few more minutes. Add water and bouillon cubes, then add lentils. Turn up heat to bring water to a boil. Allow to boil gently for 15 minutes. Add broccoli and cauliflower and cook for 10 more minutes. Add zucchini and cook for 5 more minutes. Season to taste with your favorite seasoning mix. |
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