Sunday, January 4, 2009

Lentil Soup and Mushroom, Onion, and Muenster Cheese Sandwiches

This meal was packed full of SUPER foods and really, really, really good. The Lentil Soup recipe came from I made cery few changes to the recipe and I was quite satisfied by the final results; a steaming bowl of soup with lots of lentils, kale, fire roasted tomatoes, and mushrooms. I added a bit of red pepper powder and cuming to spice it up a little bit.
The sandwich idea came from CuisineNie. (thanks to LJ for introducing me to such a fabulous blog).
I'm attempting to provide nutritional information for all of the SUPER foods listed on my website. From this point on, each SUPER food will be a clickable link that will take you to a nutrition fact page. Here's to happy and healthy eating!
Lentil Soup:
2 cups lentils, rinsed
1 tablespoon extra virgin olive oil
1 large onion, chopped
1 teaspoon fine-grain sea salt
1 28-ounce can crushed tomatoes
2 cups water
3 cups of a big leafy green (chard, kale, etc), rinsed well, deveined, finely chopped
-Bring 6 cups of water to a boil in a large saucepan, add the lentils, and cook for about 20 minutes, or until tender. Drain and set aside.
-Meanwhile, heat the oil in a heavy soup pot over medium heat, then add the onion and salt and saute until tender, a couple minutes. Stir in the tomatoes, lentils, and water and continue cooking for a few more minutes, letting the soup come back up to a simmer. Stir in the chopped greens, and wait another minute. Serve with plain yogurt.
Mushroom, Onion, and Muenster Cheese Sandwiches:
1 onion, sliced
1 package baby bella mushrooms, sliced
4 slices muenster cheese
Spinach leaves
4 slices whole wheat bread
-Saute onions and mushrooms in olive oil. Toast bread. Place cheese, onion and mushroom mixture, and spinach on toasted bread.

1 comment:

  1. I LOVE using muenster in grilled cheese sandwiches, it is a fabulous melting cheese!