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Bay Leaves Semi-Select

Bay Leaves are a strong, pungent herb that should be used carefully. Overuse can cause a dish to become bitter. Bay Leaves are ideal for slow simmering soups and stews because they release their strong aromatic oils slowly. Great in soups, casseroles, sauces, stews, beef, and lamb. Also a key ingredient in picking spice.

Kosher item.

size

	2 OZ JAR	$11.84
	12 OZ TUB	$18.30

* Prices are subject to change without notice.

Spinach and Lentil Soup

4 c Water
2/3 c Lentils
2 Bay Leaves Semi-Select
2 tsp Olive oil
6 Spring or green onions, sliced
1-2 Garlic cloves, finely chopped
1/2 tsp Cumin Seed, Ground
1/4 tsp Salt
Pinch of freshly ground pepper
1 (10 oz.) pkg Frozen chopped spinach, thawed
2 Tbsp Red wine vinegar (or more to taste)

Boil lentils in 2 1/2 cups water with bay leaves until soft, about 30 minutes. Heat olive oil in a large skillet or saucepan and gently fry green onion for 2 minutes, stirring frequently.
Add garlic, cumin, salt, pepper and spinach; mix well and add to lentils. Add remaining 1 1/2 cups of water and cook for an additional 15 minutes, adding vinegar in last few minutes of cooking.

Serving Size: 4

R.L. Schreiber, Inc. (800) 624-8777