Laz's Lentil Soup!

My roomie from College, Leslie (Laz) is by far one of the best cooks I have ever met. In college I couldn't even bake boxed brownies (NO LIE! I forgot the eggs! ha)

Laz on the other hand made everything from gormet burgers to amazing Italian Cuizine....she always made college feel like we were at home with "real" food! In honor of lent season, she emailed me her own concoction she made up!

I have made this twice because it is super tasty and easy!


Laz's Yum Yum Yummy Lentil Soup
2 bags of Beluga Lentils (from TJs- near the soups)
1 red pepper, chopped
1 onion, chopped
2 cloves of garlic, diced
1 bag of spinach
1 can of tomatoes (regular diced or fire roasted)
Cumin
Oregano
Paprika
Tabasco or Red Pepper Flakes
Salt & Pepper
Water


In a stock pot, throw some olive oil in a pot and heat over medium-high heat. Add onion and saute a minute, add red pepper & saute together for 2-3 minutes. When onions look transparent add garlic and stir for about a minute. Add can of diced tomatoes and let simmer for 10 minutes to let the flavors blend.

Add lentils and a few tablespoons of cumin and oregano. A few good shakes of paprika & tabasco/ pepper flakes. I use just a little bit of salt and a lot of pepper- don't skimp on the spices!

Add about 2 cups of water, or enough so that lentils are about half covered. Let simmer for 15 minutes. Stir in bag of spinach until wilted and serve!

Top the soup with crumbled Ak-Mak sesame crackers, chopped green onion, pepper and gruyere cheese- YUM!

Winner winner funky chicken salad for dinner!

So......I realize it's been forever since I have posted anything. Sorry! My work blocked my social networking sites from my laptop so J and I are currently sharing one...plus life has been a little crazy! I wanted to share a yummy recipe with you. This is from cooking Light. My sis-in-law, Shanna, made this for us with roasted veggies and it was sooooooo good!

The roasted veggies she used were sweet potatoes, carrots, brussel sprouts & parsnips. (coat veggies tossed with olive oil, salt/pepper, thyme or whatever herbs you like. Roast at 350 for 30 minutes. Move the veggies around once or twice while cooking.

Serve veggies with:

Greek Chicken and Barley Salad
Yield: 8 servings (serving size: 1 cup)
Ingredients
Salad:
2 (6-ounce) skinless, boneless chicken breast halves – To make this even quicker, buy a rotisserie chicken or left over chicken breasts.
1/8 teaspoon kosher salt
1 teaspoon olive oil
4 cups fat-free, less-sodium chicken broth, divided – Not needed if using Quinoa
1 cup uncooked pearl barley or Quinoa…Prepare according to package.
2 cups cubed seeded cucumber
½ cup red pepper
1/2 cup cubed yellow bell pepper
1/3 cup reduced-fat feta cheese
1/4 cup chopped pitted kalamata olives
Dressing:
3 tablespoons extra-virgin olive oil
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1 tablespoon minced fresh basil
1 teaspoon minced fresh thyme
1 teaspoon red wine vinegar
1/2 teaspoon kosher salt
3 garlic cloves, minced
Preparation
1. To prepare salad, sprinkle chicken with 1/8 teaspoon salt. Heat 1 teaspoon oil in a nonstick skillet over medium-high heat. Add chicken; cook 2 minutes on each side or until browned. Add 1 cup broth; cover, reduce heat, and simmer 10 minutes or until done. Cool; shred chicken. Discard broth.
2. Bring 3 cups broth to a boil in a large saucepan; add barley. Cover, reduce heat, and simmer 35 minutes or until liquid is absorbed. Fluff with a fork. Cool. Combine chicken, barley, cucumber, and next 4 ingredients (through olives) in a large bowl.
3. To prepare dressing, combine 3 tablespoons oil, rind, and remaining ingredients; stir well. Add to barley mixture; toss well. Cover and chill.