On Fri, 2 Aug 2019 17:48:21 -0400, jmcquown >
wrote:

>It's a drizzly, dreary day. Perfect day to make a tasty soup.
>
>I buy Publix (store brand) brown lentils. They don't require soaking
>(lentils aren't *beans*) and they don't tend to fall apart or ever turn
>into mush unless you cook them for hours on end. They only require
>about 20 minutes to cook but the brown lentils can withstand an hour or
>even three on low heat. Fortunately I know when to turn the heat off
>and when to add more liquid.
>
>I always add chopped spinach to my lentil soup. I use frozen chopped
>spinach. Thaw it and squeeze out the excess moisture. My tip: use a
>collapsible vegetable steamer. Put the thawed spinach in and close it
>up and squeeze out the liquid over the sink. Some folks may chime in
>and say they use a cloth to squeeze out the water... then you have extra
>laundry to do.

Add the entire package of frozen spinach to the soup, why squeeze all
the nutrients down the drain... it's soup, soup is mainly water.

>The soup is ready and just needs to be heated up a bit. And I'm
>thinking (due to the recent bacon thread) I might actually want to add
>some cooked crumbled bacon to the first bowl.
>
>Jill

That soup would be good with some parm.