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March 15, 2007
Lentil Taco Soup
What You'll Need:
Extra virgin olive oil
1/2 a red onion, chopped
1 large celery rib, chopped
4 large button mushrooms, chopped
1 cup of lentils
1 tablespoon of chili powder
1 pinch of sea salt
1 pinch of freshly ground black pepper
3/4 of a 2 pound box of vegetable stock
1 - 16 ounce jar of medium salsa
Sauté onion, celery and mushroom until tender. Add lentils through vegetable stock and cook for about 50 minutes until lentils are plumped. Stir in salsa and cook for an additional ten minutes. Serve warm.
Notes: Sometimes I add green pepper into this soup and/or textured vegetable protein, but last night was out of both. If you like things a little less spicy then use less chili powder and mild salsa.
Posted by Dianne at March 15, 2007 1:36 PM
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