Thursday, January 27, 2011

Hearty Lentil Soup and Garlic Bread

We can pretend its not here, but its inevitable.  The wind that hits us as we trudge home!  My husband is definitely does the trudging.  He walks 2km to work and 2 back, whatever the weather.  Be it a mid-summer hear wave or when it's -40 in the winter (by the way, -40 is the point where Celsius and Fahrenheit meet) And when my husband gets home these days, a hearty hot bowl of soup is exactly what this weather calls for.   This lentil soup is really fulling, especially with the garlic bread that I like to serve on the side.

Hearty Lentil Soup
  • 1 Tbs olive oil
  • 1 large onion - large dice
  • 6 cloves garlic - chopped
  • 2 medium zucchini - diced'
  • 2 tsp. oregano
  • 6 cups clear chicken soup (or Osem soup mix plus water = 6 cups)
  • 1 cup dry red lentils
Heat olive oil in large pot.  Saute onion till just begins to brown.  Add garlic and zucchini and continue to cook for 5 minutes, stirring occasionally.  Add oregano and chicken soup.  Bring to boil, then lower to simmer.  Cook covered for around 20 minutes, till zucchini is soft. Blend with immersion blender (or in batches in regular blender - return to pot)  Add lentils and cook till soft, 10 - 15 minutes.

Garlic Bread
  • 2-12" frozen baguettes (I buy by the case in Costco's - can use 1 already baked French or Italian bread)
  • 1/4 cup olive oil
  • 3 tsp. garlic powder
  • 1 1/2 tsp. salt
  • 2 tsp dry parsley (or 2 Tbs. fresh parsley - finely chopped)

Bake frozen baguettes according to package directions.  Slice every 3/4 inch leaving some at bottom connected.  Mix olive oil, garlic, salt and parsley in small bowl.  With basting brush, spread garlic mixture between slices.  Spread remaining mixture over whole loaf.  Wrap in aluminum foil.  Bake at 350 for 10-15 minutes.




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