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 101cookbooks.com. 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.