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Lentil Soup Recipe

2010-11-21

Category: crafts

Lentils are healthful, versatile, and cheap. I like those qualities in a food. Lentils are a great source of protein without carbohydrates, which is great for diabetics.

I use this because it is simple, fast, and the leftovers will keep for a while in the fridge. I use frozen vegetables to keep the sodium down and because they are cheap and available in a wide variety. The mushrooms are not frozen; they do not freeze well.

Except for the last ten minutes, cook covered. Uncover for step 6.

  1. Bring 3 cups of water to a boil
  2. Add half a cup of rinsed Lentils and half a cup of chopped mushrooms and return to boil for five minutes
  3. Add one quarter cup of frozen diced green peppers and half a cup of frozen Peas and Carrots blend. Return to boil.
  4. Reduce heat to just below a boil and let cook for ten minutes.
  5. Add one quarter cup (approximate) of your favorite greens, or whatever is handy. I also will add half a teaspoon of Mrs. Dash Extra Spicy blend.
  6. Cook for another ten minutes.
  7. Remove from heat and serve. I usually pour it over a bowl of crushed crackers or corn chips and then add shredded sharp cheddar.

Refrigerate leftovers and microwave to reheat.


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