Saturday, December 6, 2014

Souprising Spread

Lentil Soup, Homemade Flatbread and Butternut Squash Dip for Supper on this rainy December Eve!  The soup recipe was from Taste of the South Magazine.

Sausage-Lentil Soup with Greens
(Serves 6-8)

2 Turkey Italian Sausage Links
1/2 cup Onion, diced
1/2 cup Celery, diced
Saute in large kettle for 8 minutes.  
3 cups Water
3 cups Low Sodium Chicken Broth 
1 1/2 cups Lentils
Bring to a boil.  Lower heat and simmer, partially covered, for 35 minutes.
1 16 oz. can Diced Tomatoes, without salt
2 Tablespoons Cider Vinegar
1 teaspoon Mrs. Dash
4 cups Spinach-Arugula Mix
Simmer for 10 additional minutes.

The sweet dip recipe is from Food and Wine Magazine.

Butternut Squash and Orange Dip
(2 Dinner Servings)

1 small Butternut Squash
Peel, remove seeds and cut in 1 inch pieces.
Place in baking dish.
1 Orange, segmented and cut in pieces.
1 teaspoon Orange Zest 
2 Cardamom Pods, cracked
1 Anise Star
1 small Cinnamon Stick 
1 Tablespoon Earth Balance Buttery Spread
1 Tablespoon Honey
Small pinch Saffron
1/4 cup Water 
Bake at 400 F. for about 1 hour.  Remove spice pods, stick and star.   Process squash mixture in food processor.

We ate our dip with Manakish Be Za'atar. 

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