I thought I would challenge everyone to try a new food this week. Is there something you've been thinking about trying? Maybe a new Morningstar product? Maybe a new vegetable or fruit? Let us know what you're going to try, then later in the week we can report back.
Sure Char. This was a really tasty vegetable soup!!! And it's so easy to make!!! Don't forget the balsamic at the end. This really added extra flavor to the soup.
Lentil Vegetable Soup Serves: 4
This hearty soup will warm you from the inside out.
1 cup dried brown lentils 4 cups vegetable broth (3 cans is about 5 cups or so) 1 (14.5oz.) can diced tomatoes 2 tablespoons olive oil 2 garlic cloves, diced 1 medium onion, diced 2 large carrots, peeled and sliced 2 celery stalks (including leaves), chopped (I used 6 or 7 stalks finishing up what I had on hand) 1 bay leaf 2 tablespoons balsamic vinegar salt and pepper to taste
Pour lentils in a bowl, cover with water, and allow to sit overnight. Over medium heat, cook onions in olive oil in a large soup pan. Add garlic and celery. Once celery begins to soften, add carrots, tomatoes, bay leaf and vegetable stock. Pour in drained lentils. Bring to a boil, reduce heat, and allow the soup to simmer for 30 minutes. Remove and discard bay leaf and add vinegar. Season with salt and pepper to taste.
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I've already tried two this week:
Morningstar Asian patties -- YUM, YUM, YUM -- loved them
Couscous -- we've never had before, so I got some WW w/garlic & herb flavor.
Sue,
What do you have with the Asian Patty? I just bought these and I can't figure out what to have with them!
Unfortunately, Karen I had a weird dinner night.
I need your recipe!
Sure Char. This was a really tasty vegetable soup!!! And it's so easy to make!!! Don't forget the balsamic at the end. This really added extra flavor to the soup.
Lentil Vegetable Soup
Serves: 4
This hearty soup will warm you from the inside out.
1 cup dried brown lentils
4 cups vegetable broth (3 cans is about 5 cups or so)
1 (14.5oz.) can diced tomatoes
2 tablespoons olive oil
2 garlic cloves, diced
1 medium onion, diced
2 large carrots, peeled and sliced
2 celery stalks (including leaves), chopped (I used 6 or 7 stalks finishing up what I had on hand)
1 bay leaf
2 tablespoons balsamic vinegar
salt and pepper to taste
Pour lentils in a bowl, cover with water, and allow to sit overnight. Over medium heat, cook onions in olive oil in a large soup pan. Add garlic and celery. Once celery begins to soften, add carrots, tomatoes, bay leaf and vegetable stock. Pour in drained lentils. Bring to a boil, reduce heat, and allow the soup to simmer for 30 minutes. Remove and discard bay leaf and add vinegar. Season with salt and pepper to taste.
NUTRITION INFO
Calories: 229
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Thanks! I was contemplating just pitching the rest of the bag out but now I think I'll try this soup.
Char
No need to toss the rest of the bag. I'm sure you can find a tasty way to use these lentils. Hope you enjoy the soup. Let me know!!!
Rebekah
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