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Justlyn
Posted: Feb. 11 2008, 14:02 ET


EASY!!!  This is soooooooo good and sooooooo filling.  You can substitute broccoli for the cauliflower if you prefer or... use both.

8oz cauliflower
2 cups reduced sodium chicken broth
2 cups water
1 or 2 tbsp salsa
pepper to taste
3.5 oz red lentils

I bring the broth & water to a boil, reduce heat, throw everything in and put a lid on the pot and simmer for approx. 1/2 hour, breaking up the cauliflower as it cooks.  

I look forward to trying other posted soup recipes.  I tried the broccoli with cheese one from the recipe book and it was o.k.  only I prefer alot of texture in my soups.

Hope this winds up in the proper spot when I post!
Lyn

Yield: 1 Vegetable, 1 Protein, 1 Miscellaneous: Garnish ( or 0.5 if you only use 1 tablespoon of salsa in it)

darleneelizabeth
Posted: Feb. 11 2008, 14:28 ET


did you use the dry lentils or the canned ones?
This soup sounds great!
Darlene

Justlyn
Posted: Feb. 11 2008, 14:58 ET


Hi Darlene,

I use the dry lentils.  I enjoy this soup so much that I'm dissappointed I can only have it twice in one week.  It hurts more than the 'red meat once a week restriction'  :;):

Lyn

Bailey.S
Posted: Feb. 11 2008, 19:20 ET


Justlyn, Its so cold here in Ontario tonight that soup is just what I wanted. I made this recipe and its was nice and tasty - and had a lot of substance to it. I used frozen broccoli since I didnt have any cauliflower. I cut it up in small pieces before cooking. Don't be afraid to use the stems. I like them better than the florets!

Anyway thanks for the recipe. Its very very easy, hearty and tasty.

Bailey


Justlyn
Posted: Feb. 11 2008, 20:03 ET


I'm glad you liked the soup Bailey!!!   Yes it is 'brrrrrrrrrrrr' here in Ontario... I found yesterday to be even colder still!!!  *ugh*  Nothing like piping hot soup on a cold one hey!

bri070102
Posted: Feb. 11 2008, 20:26 ET


Sounds great, Lyn!

btw....my trick with lentils is that I cut them into 1/2 portions and eat them 4 times a week!

Try doubling up the lentils and quadrupling the veggies....then split everything into 4 equal containers and eat them 4 times a week.  I bet you won't notice that you're only getting 1/2 the amount of protein!  (just make sure you eat a 1/2 protein at breakfast and a full protein at dinner...err or the other way around...and you'll be all set for the day!)

Yummmy...I'm so going to try this! :)


Justlyn
Posted: Feb. 13 2008, 10:46 ET


Good idea to split the soup up Bri... It does make a big batch.  Thanks for the tip!
Lyn