Spiced Lentil Soup: Brown 1/2 cup diced onions, 3 cloves minced garlic and 1/3 cup of barley in 1 TBS of olive oil. Add 3 quarts of vegetable stock and 1 cup of orange lentils. Cook til tender. Add in 1 can of chickpeas, 1/2 lb of spinach and 12 oz of salsa. Heat through and serve. (Tammy said she used more salsa than called for and frozen spinach.)
This is a keeper recipe, easy to make and absolutely wonderful! You just have to try this, you'll be happy you did.
Well, a bit of housekeeping to do this morning then to meet a very dear friend that I haven't seen in quite a long time for lunch. Great way to keep the momentum of the holiday going.
Hope that your day is a blessed one.
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