Sheila's Motto

"Endeavor to enhance the lives of others through education and encouragement."

Tuesday, September 27, 2016

Sweet & Savory Tuesday ~~ Lentil Soup w/Parmesan Bread



When the calendar turns to Autumn, it's time to pull out the soup recipes!  Here's one of our family favorites for your enjoyment.

INGREDIENTS:

  • 1 lb. ground beef, browned in skillet
  • 1 medium onion, chopped
  • 1 pint jar diced tomatoes or 1 - 8 oz. can tomato sauce
  • 1/2 - 1 cup salsa
  • 3 - 4 carrots, sliced or cubed
  • 3 - 4 Idaho potatoes, cubed
  • 1 - 2 cups lentils, rinsed in colander
  • 3 quarts of water - give or take - depending upon how thin or thick you like your soups.  I like them with a lot of broth and my ever lovin' prefers them much thicker, so I strive to find a happy medium.
  • 1 - 2 Tbsp. Chili Powder
  • 2 tsp. Cumin
  • Salt & pepper, optional

DIRECTIONS:

Place all ingredients in soup pan or stock pot on stove and cook 2 - 3 hours or until lentils are tender  ~~~ or ~~~

Place all ingredients in crock pot and cook on high setting for approximately 6 hours.

**** NOTE:  Some people opt to prepare this recipe omitting the ground beef.  It's delicious either way!


PARMESAN BREAD INGREDIENTS:

  • 1 1/2 cups Bisquick Baking Mix
  • 1 Tbsp. sugar
  • 1 Tbsp. dehydrated minced onion
  • 1 egg
  • 1/4 cup milk
  • 1/4 cup apple juice
  • 1/2 tsp. leaf oregano 
  • 1/4 cup Parmesan Cheese

DIRECTIONS:

  • Heat oven to 400 degrees.
  • Mix all ingredients except Parmesan cheese to a soft dough.
  • Spread dough in a greased round layer pan, 8.5 x 11 inches.
  • Sprinkle with Parmesan Cheese.
  • Bake 20-25 minutes. 
  • Cut into wedges.  
  • Serve warm.

Here's to Healthy Eating & Happy Dining!

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