User login
Search
|
| Chef | |
| Submitted | January 23rd 2010 |
| Cuisine | Armenian |
| Category | Soup |
| Level | Beginner |
| Servings | 4 |
| Rating |
Ingredients
4 cups chicken broth made with 4 tsp Herb-ox LS Chicken broth and 4 cups water
1 1/2 cups freesh chopped spinach
1/2 cup dry bulgur
1/2 cup dry lentils
2 cloves garlic, minced
2 large fresh tomatoes, chopped
2 tbl No Salt tomato paste
1 tsp tarragon
1 tbl dried basil
Sodium is 22 mg per serving
Sodium per recipe is 134 mg
Directions
1. Bring the Herb-ox broth to a boil. Add the spinach, bulgur and lentils Simmer for 20 minutes, uncovered. and bring back to a boil.
2. Add the rest of the ingredients except the basil and cook for 30 mnutes. Add the basil the final five minutes. Serve with crusty french bread
2. Add the rest of the ingredients except the basil and cook for 30 mnutes. Add the basil the final five minutes. Serve with crusty french bread