Monday was crazy. You know how it is, heading back to work after a long break. I was so happy I had made the extra roast chicken on Friday, because we used it last night.
I started out with Lentil Soup. What a hearty, comforting way to begin a meal.
1 onion diced finely,
2 cloves of garlic minced
1 tbs. olive oil
2 carrots cut into small dice
3/4 tsp of smoky paprika or cayenne pepper (if you like heat)
1/2 tsp of cumin
2 bay leaves
8 ounces of fresh spinach
1 large can of chicken broth
8 - 16 ounces of water
1 chicken bouillon cube
1 lb bag of brown lentils.
Saute the onion and garlic in the olive oil for about five minutes and then add the carrot, the paprika, cumin, bay leaves broth, water, lentils, and boullion cube. Bring to a boil and then turn down to a simmer and let cook for 20 minutes or until the lentils are tender. Three or four minutes before you take the soup off the heat add the spinach. Let it cook down and you are ready to serve.
We ate this with mulit-grain bread that I made last week.
For the rest of the meal, I cooked up some asparagus, took some of the left over orzo that hadn't been sauteed with the veggies from Friday, heated it, dressed it with olive oil, red pepper flakes and a dusting of pecorino romano cheese. We ate all this with some of the leftover chicken.
Easy, and filling.
No comments:
Post a Comment