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Spiced lentil-barley soup.

Add fresh spinach leaves last. 1/2 pound Italian sausage 1 medium-size onion, chopped 3 cloves garlic, minced or pressed 1/3 cup pear barley 8 cups regular-strength chicken broth 1/2 cup minced parsley 1 whole chicken breast (1 lb.) 1 cup lentils 1 can (15 oz.) garbanzo beans 1 jar (12 oz.) mild salsa

About 1 pound fresh spinach, washed well, roots and coarse leaves discarded

Remove sausage casings and crumble meat in a 5- to 6-quart pan over medium-high heat; stir often until browned. Remove meat from pan with slotted spoon; set aside. Ad onion, garlic, and barley to drippings. Cook, stirring often, until onion is limp and barley toasted. Add broth, parsley, breast, and lentils. Bring to a boil, cover, and simmer until breast is white in thickest part (cut to test), 30 minutes. Remove breast, let cool, discard skin and bones. Shred meat and return to pan. Drain beans; add to soup with salsa and sausage. Heat to simmering. Chop spinach and stir into soup; ladle soup into bowls. Serves 6.--Grace Kirschenbaum, Los Angeles.
COPYRIGHT 1986 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1986 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:Jan 1, 1986
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