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SuperSimple RECIPES

From the recipe box of travel writer Carole Terwilliger Meyers.
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My mother made this hearty soup when I was a child, and I have always loved it.  I have been known to carry the ingredients with me to make during visits to vegan households when new grandchildren are born.  I’ve also given a bag with the recipe and ingredients  to each of my nephews as grown men in sparse apartments.  The recipe as is makes a delicious lentil stew.  If you want more of a soup, add more water.

1 lb. lentils, rinsed and picked over for tiny stones
4 cups (1 32-ounce box) vegetable broth (or chicken broth for a non-vegetarian version)
3 cups water
2 cloves garlic, minced
4 carrots, chopped
1 onion, chopped
1 28-oz. can crushed tomatoes
celery, bay leaves, parsley (optional)
salt, pepper
          Put in a large soup pot.  Bring to boil.  Simmer 1 to 1 1/2 hours.

1-2 cups kale, chopped; or baby spinach leaves
          Add and simmer 20 more minutes.  Serve with crusty bread and
piatti dipping oil.

Serves 6 to 8.

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