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    Lemon-Garlic Chicken View Edit
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    Lentil and Rice Salad View Edit
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    Lentil Soup View Edit

    Servings: Not specified

    Directions

    Coat a 4 quart pot with non-stick cooking spray. Cook garlic over medium heat for about 30 seconds, until it just starts to show some color. Add everything else except the Parmesan cheese and bring to a boil. Reduce heat to low, cover, and simmer about 45 minutes, until lentils are soft. Remove the bay leaves. Blend 2 cups of the soup in a blender and return to the pot, or use a potato masher. Serve with the Parmesan.

    Ingredients
    • 2 tsp crushed garlic
    • 1.5 cups dried lentils
    • 1 or 2 cups diced ham
    • 1 onion, chopped
    • 2 stalks celery, chopped
    • 1 carrot, peeled and chopped
    • 7 cups turkey or chicken stock
    • 1.5 tsp dried oregano
    • 2 bay leaves
    • 1/2 tsp pepper
    • 1/4 cup Parmesan cheese

    Parsed from recipe text (no separate ingredient records).
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