thefoodwekeep2 blogspot.com
The Food We Keep
The Food We Keep. Saturday, March 20, 2010. 1 generous cup lentils. 4 cups vegetable stock. 1 garlic clove, chopped. 2 carrots, chopped. 2 celery stalks, chopped. 1 potato, peeled and cut into 13 inch cubes optional. 3 large thyme sprigs. 2 cups baby spinach, coarsely chopped. In a stock pot add the lentils and vegetable broth, cover and bring to a boil. Add the contents of the skillet to the lentils. Cover and cook until the lentils are tender, about 20 minutes. Stir in the spinach and salt to taste.
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The Food We Keep. Saturday, March 20, 2010. 1 generous cup lentils. 4 cups vegetable stock. 1 garlic clove, chopped. 2 carrots, chopped. 2 celery stalks, chopped. 1 potato, peeled and cut into 13 inch cubes optional. 3 large thyme sprigs. 2 cups baby spinach, coarsely chopped. In a stock pot add the lentils and vegetable broth, cover and bring to a boil. Add the contents of the skillet to the lentils. Cover and cook until the lentils are tender, about 20 minutes. Stir in the spinach and salt to taste.CONTENT
This web page thefoodwekeep2.blogspot.com states the following, "Saturday, March 20, 2010." We saw that the webpage said " 1 garlic clove, chopped." It also said " 2 celery stalks, chopped. 1 potato, peeled and cut into 13 inch cubes optional. 2 cups baby spinach, coarsely chopped. In a stock pot add the lentils and vegetable broth, cover and bring to a boil. Add the contents of the skillet to the lentils. Cover and cook until the lentils are tender, about 20 minutes. Stir in the spinach and salt to taste."SEEK SIMILAR DOMAINS
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