Monday, February 23, 2015

Chill Chaser (Meatless Monday)

My homemade pitas and crumbled feta were the perfect complements to lentil soup.  Seems I didn't have enough lentils, so I added split peas, potatoes and garbanzos to make up for the volume.  The recipe was inspired by Rachael Ray.

Lentil Soup

(Serves 4)

Saute onion and garlic in oil for 3 minutes:
1/3 cup onion, diced
3 garlic cloves, minced
1 teaspoon olive oil

Add carrot and cumin.  Saute for 2 minutes.
1 carrot, peeled and chopped
1 1/2 teaspoon ground cumin

Add stock, lentils, potatoes, garbanzos and split peas.  Bring to a boil and simmer for 30 minutes.
4 cups total lentils, split peas and diced potatoes (skin on)
8 cups vegetable broth, low sodium
Pepper and Mrs. Dash

Puree 2 cups of soup in food processor.  Return to pan.

Portion soup.  Garnish with parsley.
Serve with homemade pitas and crumbled feta.
My bread recipe was posted Saturday. 


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