|Zucchini & Green Lentil Soup leftovers|
in 2 quart sauce pan
Drain spinach (out of water) leaving in a few leaves, and serving the rest
Save the water and add another cup
Add to spinach water:
Third cup of green lentils plus a bit more
One small Zucchini sliced*
Diced onion or dry onion flakes
1 Chicken bouillon cube (optional)
Simmer for a half hour or until the lentils are done
Add other spices to taste like Rosemary, tarragon,
Makes almost a quart of soup, depending on how amount of water. Its also an easy base soup for tossing in leftover chicken, ham or feta cheese.
The soup is good cold.
Next time I'll add another zucchini.*
Adding other vegetables I pass on because I want an easy soup that travels well, as in added to the picnic basket. Think about that...sitting on a picnic cloth on a green lawn somewhere, sunny day, slight breeze, birds flying about chirping, and there you are having cold soup you also had indoors on a cold and rainy spring day. Enjoy that contrast.