Lentil and TVP Soup

1 Cup Lentils
1 Cup Texturized Vegetable Protein (TVP)
1 Cup Diced Sweet Onion
1 Cup Diced Celery
1 Cup Diced Carrots
1 tsp Olive Oil
1 Clove Crushed Garlic
8 Cups Water or Vegetable Broth
1/2 Cup Raisins
1 10-oz Pkg Frozen Winter Squash
1 10-oz Pkg Frozen Cut-Leaf Spinach
2 Tbsp Bragg or low-salt Soy Sauce
1 tsp Garam Masala
1 tsp Ground Ginger
1 tsp dried Thyme (Crushed)
Salt and Pepper to Taste

In a large saucepan, saute the onion, celery, and carrots in the olive oil for 5 mins. Add the crushed garlic for 2 mins. Add the remaining ingredients (except spinach). Bring to a boil, then simmer over low heat for approx. 1 hour stirring occasionally. If it becomes too thick, add more water or broth to desired thickness (personally, I like mine thick). Add spinach during the last 10 minutes of cooking. Add salt and pepper to taste.

Divide into 8 servings and enjoy

Number of Servings: 8

Recipe submitted by SparkPeople user THINCEIL.