Spinach And Lentil Soup

• 1 c. brown lentils
• 1 lb. fresh spinach
• 1 large onion, chopped
• 3 Tbsp. olive oil
• 4 Tbsp. tomato paste
• salt to taste
• parsley
• dill
• 6 to 8 Tbsp. yogurt
• 3 half chicken breasts
• 10 c. water
• 5 chicken bouillon cubes
• 1 1/2 c. chopped celery with leaves
• 3 c. thinly sliced carrots
• 1/2 lb. thinly sliced mushrooms
• 1 large onion, chopped
• 1 zucchini, chopped
• 2 Anaheim chilies, blistered, skinned and chopped
• 2 diced jalapeno chilies
• 2 large tomatoes, chopped
• 2/3 c. white and wild rice combination
• 1 Tbsp. crushed red pepper
• 4 cloves garlic, chopped
• 1 Tbsp. cayenne pepper
• marjoram, thyme, salt and pepper to taste

1. Place chicken and water in a large soup pot.
2. While water is coming to a boil, add all other ingredients.
3. Bring to a boil, reduce heat and simmer for 1 1/2 hours.
4. After 1 hour, remove chicken from bones and discard bone and skin.
5. Return chicken meat to soup mixture for the last 30 minutes.
6. Serves 6.

brown lentils, fresh spinach, onion, olive oil, tomato paste, salt, parsley, dill, yogurt, chicken breasts, water, chicken bouillon cubes, celery, carrots, mushrooms, onion, zucchini, anaheim chilies, jalapeno chilies, tomatoes, white, red pepper, garlic, cayenne pepper, marjoram

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1056203 (may not work)