Warm the oil in a large pot; add the mushrooms, shallots, garlic, parsley, thyme, salt and pepper. Cook, covered, stirring often, over medium low heat until the mushrooms and onion are tender, about 10 minutes.
Stir in the lentils until blended. Add the broth, 2 cups of water and tomato paste and heat to boiling. Reduce heat and simmer, uncovered, until lentils are tender, 20 to 25 minutes. Stir in the spinach and heat just until spinach is wilted.
If the soup thickens upon standing, add small amounts of water until thinned to desired consistency.
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Location & Hours
163 S. Park Ave. West,
Twin Falls, ID 83303
Phone: (208) 735-1044
Fax: (208) 734-4024
Email: [email protected]
Mondays – Thursdays 8:00 am – 4:00 pm