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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