Lentil Bean With Veggies

Enjoy.

I made some soup, but I do have to say I have eaten it once and shared it and there is still a lot.

Ingredients

Servers: 5 people

2 tablespoons olive oil, plus extra for drizzling
½ medium onion, chopped
2 carrots, peeled and chopped
¼ of zucchini, chopped
2 yukon golden potatoes, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, chopped
Salt and freshly ground black pepper
1 (14 1/2-ounce) can diced tomatoes
1 pound lentils (approximately 1 1/4 cups)
6 cups low-salt chicken broth
4 to 6 fresh thyme sprigs
2/3 cup dried elbow pasta (replaced with potatoes)
1 cup shredded Parmesan

Directions

Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery, zucchini, and potatoes if you want to use instead of pasta. Add the garlic, salt, and pepper and sauté until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes sauce ( use pure tomatoes sauce instead) with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs, 2 bay leafs and a piece of halfway cooked bacon (wow the flavor was amazing). Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.

Stir in the pasta (I did potatoes instead). Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper, to taste.

Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.

I didn’t have time, but I would make some of my famous Jalapeño bread too.

Comfort Jalapeno and Cheddar Bread

Olive Oil

Frozen package of Rhoads rolls; raised

Medium Cheddar Cheese, chopped in chunks

1 8once can of Jalapenos chopped or sliced (YOUR preference); drained

For another spin add chillies

Prepare bread to rise in a 8X10 pan leave the rolls and cover in a room temperature room. REMEMBER have then spread out a little. Add chunks of cheddar and jalapeños throughout the bread. Bake at 350 for 25 – 30 mins. Rolls will come out with both jalapenos and cheddar serve with butter inside beside the hot soup . Soooo amazing flavors.