Wednesday, November 18, 2009

Favorite Soup and ABin5 focaccia

This has been a favorite for years, it is based on Italian Red Lentil Soup from a nifty little cookbook that I don't see anywhere but that has lots of gems in it: Healthy Cooking for Kids by Shelly Null. I always double the recipe for our family of five.
Italian Red Lentil Soup
1 yellow onion
2 large cloves garic, minced
2 Tbsp. olive oil
6 cups water
1 diced carrot
1 cup red lentils, washed and drained
2 teaspoons kosher salt
2 Tbsp. alphabet pasta

sautee the onion in the olive oil, add the garlic and carrot. Add the water and bring to a boil. Add the salt and lentils. Cook for 10 minutes, add the pasta and simmer for 10-15 more minutes. . . nothing more.
I serve this with foccacia made with the Artisan Bread in 5 olive oil dough cooked in an 8"round cake pan with olive oil, rosemarey salt and garlic (also a good idea to make 2 - which uses the entire recipe) This is a great bread to make sandwiches with roasted vegetables and cream cheese on. . . yum.


  1. I'm glad to hear that you liked the abin5 foccacia. I've only tried the pumpkin pie brioche so far, but I love the idea of having dough in the fridge ready to make a pizza or fresh bread for a sandwich!

  2. I love lentil soup - I'm going to try your recipe.

  3. Having the dough in your fridge it's easier to make your own pizza than send out. Literally!


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