Lentil Vegetable Soup
Serves 6 to 8
2 tablespoons extra-virgin olive oil
1 large onion, chopped
1 large Yukon gold potato, peeled and diced
3 carrots, peeled and chopped
3 celery stalks, peeled and chopped
3 garlic cloves, minced (1 tablespoon)
1 tablespoon coarse salt
2 teaspoons Greek seasoning
1 1/2 cups lentils
1/2 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
4 cups chicken broth or vegetable broth
4 cups water, plus more if needed
Heat a large soup pot over high heat and swirl in the olive oil. Add the vegetables, garlic, and 1 teaspoon of salt. Reduce the heat to low and saute until the vegetables are lightly caramelized, about 5 minutes. Add broth, water, and seasoning. Bring to a boil. Reduce the heat to low, add the lentils. Stir well and cover the pan. Cook for 20 to 30 minutes u til the lentils are soft and creamy. Serve hot in soup bowls.
Spinach and Roasted Red Pepper Quiche
1 prepared 9-inch pie crust
1 tablespoon olive oil
½ a large sweet onion, diced
1 red bell pepper, diced
1 cup cooked spinach
1/4 teaspoon dried thyme
3 large eggs
1 cup heavy creak
2 cups shredded gruyere cheese
Preheat the oven to 375 degrees F.
Heat the oil in a small skillet and saute the onion and pepper until tender and soft/ Stir in the thyme. Set aside to cool.
In a mixing bowl combine the spinach, eggs, and cream.
Spread the pastry on a 9-inch pie plate and crimp the edges.
Spread 1 cup of cheese in the bottom of the crust. Top with the onion and peppers. Pour the egg mixture over the vegetables. Sprinkle with the remaining cheese. Place the pie plate on a baking sheet and bake for 45 minutes.