It was originally recommended to me by a friend who had a VERY tight budget and a family of 7 - including several teenagers! She said it got an extra meal out of the leftovers from Lentil Soup - for just the price of some Spaghetti.
But, once we tried it, we liked it for how it tasted - more than how frugal it was!
It's the ultimate Lenten Dining, too - Oil free even : )
Just make the soup, make the Spaghetti, and put them together. I particularly enjoy this dish with Salad, and Green Olives and/or Capers. Avocados are also nice. Garlic Toast is also nice on the side.
My Lentil Soup
Doubles well, but needs very large pot
|There are about 20 kinds of Lentils! This recipe uses the standard |
Grocery Store lentil - sometimes called "Green Lentils" despite
the Brown color.
1 (12oz) bag mirepoix mix OR 1/2 c diced onion, 1/2 c sliced celery, 1/2 cup sliced carrots1 spoon garlic (about 3 cloves)
2 1/2 cups sorted and rinsed lentils (1 1# bag)
1 (14 oz) can diced tomatoes1 package (10 to 12oz) frozen chopped spinach
Water to cover, plus some (to equal 4 quarts total soup)
1 tsp dry mustard*1 tsp dry ginger (or fresh)*
1/2 T salt
Boil 45 minutes, till lentils are tender
OR, cook in slow cooker on high for 2 1/2 to 3 hours.
Freezes very well. This is a great recipe to double and freeze half for later.
Tip for Dining with Omnivores: This dish is also good with Shredded Mild Cheddar Cheese over the top.
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