Kathe's Lentil and Leek Soup

Yes- it's L for Lentils and Leeks!

3-4 servings

1/2 onion chopped

1 leek thinly sliced

2 garlic cloves chopped fine

2T olive oli

1 carrot diced

1 celery stalk chopped

1 tsp dried oregano, 1 Bay leaf, 1 tsp dried basil

1 cup Bob's Red Mill Red Lentils

5 cups water with 4 tsp Better than Chicken Boullion

1 cup fresh spinach rinsed and thinly sliced

one spicy pre cooked sausage thinly sliced -Optional

``````````````````````````

Saute onion, leek , carrots,celery and garlic til onion is tender

stir in herbs and cook for 2 minutes

stir in lentils and add water with boullion

Bring to a boil and then simmer for about 1 hour

( I found bringing it to a boil, covering pot after 10 mins of simmering

and turning off the stove.... letting it sit cooked it enough)

When ready to serve turn up the heat, stir in the spinach and sausage and cook

until the spinach wilts- about 10 mins maximum.

Salt and pepper to taste

Enjoy-we did!

It's time for soup!

On a cold winter's day nothing satisfies more than

a big bowl of hearty soup.

Two nights ago I made this creamy curried winter squash soup....

here's my simple recipe:

Saute some onions and garlic in olive oil, add diced raw new potatoes

and 5 cups of water mixed with 4 tsp of chicken "Better than Boullion" .

Simmer for 15-20 minutes, add curry, Thai Green curry paste and pepper to taste.

Do not add any salt as there is plenty in the boullion.

Blend well with an immersion blender or use your regular blender.

(you really need an immersion blender-less fuss and easier!)

Simmer a bit more, ladle into big warm bowls and garnish with

chopped parsley and toasted slivered almonds....yum.

Serve with biscuits and enjoy!

Then here's the good old standby-hard to resist French Onion Soup!

I haven't mastered it yet and the best outside of France is found

at NW Portland's Fenouil restaurant.

We each had a big bowl just yesterday....simply divine!