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.
I did the same, simmered some turkey broth...
ReplyDeleteand in the freezer to have another day...Love leftovers they taste even better the second day...have fun at lunch with your friend...wish we could have lunch...it would go on for hours and hours ......hee hee
faith crochet by the sea
I love soup too Glor!! I always make a turkey pot pie the day after, or sometime over the weekend of Thanksgiving!!!
ReplyDeleteHi Glor, so glad you tried the soup. So easy and delicious! Hope you have a happy holiday weekend. Tammy
ReplyDeleteYum! I'll have to try this. :)
ReplyDeleteHope you enjoy the rest of your weekend.
Blessings to you and yours always :)