Lentil Soup

Ingredients

1 lb lentils

1 onion

4 medium tomatoes

1 parsnips

2 carrots chopped

1 tablespoon each thyme, basil, oregano

salt & pepper

Mrs Dash (if you have)

Preparation

I made this the other night before our blizzard, I literally threw all the ingredients in the pot and we went out shopping (my husband doesn't give me much warning)....so it cooked for 3 hrs. Great to come home to a hot pot of soup. Great served with corn bread.

Tomato tip - If you're luck enough to get very cheap tomatoes or grow your own and find you have excess, you can throw them in the freezer and add them whole to you dish. They break down nicely and you can remove the skin if it's not desired. Much healthier than the canned variety.

Spanish Red Beans

I have been so blessed to have a Mother-In-Law that catered for 20 years on Long Island. She knows how to cook. But at home she loves her spanish food, which I am not terribly fond of...but some of it is really good. There's nothing like a really good pot of beans with rice, for whatever reason...quick, cheap, easy, nutritious and satisfying. I often serve as a side to Spanish Beef, and I'll post that recipe next week.

Ingredients

3 large cans kidney beans
(if you use small cans make sure you change the
tablespoon measures of the spices to teaspoons
or you'll end up with chili)

1/2 onion diced

1 green pepper diced

1 tablespoon paprika

1 tablespoon cumin

2 tablespoon coriander

1 teaspoon salt

Preparation
Cook peppers & onion until soft. Add spices and cook 1 minute. Add kidney beans. Cover and simmer approx 15 minutes. We love diced squash added to the pot. Serve over rice with corn on the side and lots of hot sauce.