Hearty Lentil Soup

This really hit the spot on a cold, cold day.  It’s easy to make but plan ahead as it takes some time to simmer.  I used red wine vinegar and I sprinkled with Parmesan since everything tastes better with cheese!  This recipe makes loads of soup so I tossed the leftovers in the freezer and we’ll see how that works.

Hearty Lentil Soup

1/4 cup olive oil
1 onion, chopped
2 carrots, diced
2 celery stalks, chopped
2 cloves garlic, minced
1 tsp oregano
1 bay leaf
1 tsp basil
1 (14.5 ounce) can diced tomatoes, undrained
2 cups dry hearty lentils
8 cups water
1 cup baby spinach leaves
2 tbsp vinegar
salt and pepper to taste

In a large soup pot, heat the oil over medium heat. Add the onions, carrots and celery and saute until tender. Stir in garlic, oregano, bay leaf, and basil and cook for 2 minutes.

Stir in lentils, water and tomatoes. Bring to a boil. Reduce heat and simmer for at least 1 hour. When ready to serve, stir in spinach and cook until wilted. Stir in vinegar and season with salt and pepper.

Happy Cooking!

Stuffed Portobellos

This recipe is delicious!  When I was having trouble eating, I made it a few times.  There is a bit of prep time but other than that, it is a very easy recipe. I found the recipe in BH&G over the summer.

Stuffed Portobellos

1 small yellow sweet pepper, cut in thin strips
1 small red onion. chopped
1 medium zucchini, coarsely shredded
1 carrot, shredded
1 stalk celery, sliced thin
2 cloves garlic, minced
2 to 3 tbsp olive oil
1 tbsp fresh basil, chopped
1 tbsp lemon juice
1 (5 ounce) pkg fresh baby spinach
1/2 cup plain bread crumbs
1/2 cup finely shredded fresh Parmesan cheese
4 (4-5 inch) portobello mushroom caps, stems and gills removed
4 slices provolone cheese

Preheat oven to 425º and line a cookie sheet with foil (the non-stick foil works great).

In a large skillet, cook and stir the yellow pepper, onion, zucchini, carrot, celery, and garlic in the hot olive oil over medium-high heat for approx. 4 minutes. Stir in the basil, lemon juice and 1/4 tsp each salt and pepper. Top with spinach and cover. Cook for 2 minutes or until the spinach is wilted. Remove from the heat and stir in the crumbs and half of the Parmesan into the spinach/veggie mixture and set aside.

Arrange mushrooms, stemmed side up on the prepared pan. Top each with a slice of provolone. Divide spinach mixture among the mushrooms.

Bake 15 minutes (mushrooms may get a little watery but I didn’t have this problem). Top with remaining Parmesan and bake for 2 more minutes or until heated through.

Makes 4 servings.

Happy Cooking!