Ingredients

• 1 1/2 cups raw lentils
• 2 - 3 lbs. beef soup bones
• 2 onions, chopped
• 3 stalks celery, chopped
• 1/4 lb. spinach, torn into bite-sized pieces
• 3 large tomatoes, chopped
• salt and pepper
• oregano
• basil
• 2 cloves garlic, minced
• 2 - 3 bratwurst sausages, chopped

Directions

1. Soak lentils in water for 2 hours.
2. Brown soup bones in pot, then cover with water and pressure cook for 1 hour. Remove bones and skim fat.
3. Saute onions, celery, spinach, and tomatoes and add to beef stock. Add lentils, seasoning, garlic, and sausages.
4. Simmer for several hours, adding water if necessary.

Serves 6 - 8.

Attribution: Beef Lentil Soup by D. Parsons, Oshawa, Ontario. As found in The Harrowsmith Cookbook: Volume Number 1.