Potato buns toasted under the broiler then generously coated in a garlic and herb butter and a sprinkling of shredded cheese then put back under the broiler for another 2-3 minutes
- 3 lbs of Stewed tomatoes (our own that were pass their prime for eating in salad) - pealed, diced and cooked for 10 minutes on medium heat
- In a 5 quart pot, 1/3 large onion diced and sauteed with olive oil, salt and black pepper
- 2 large garlic cloves added to the onions once they are translucent to avoid burning the garlic
- 1 rib of celery diced and added to the onions and garlic
- 3 inches off a large porblano or similarly mild pepper, diced and added to the pot to saute
- Add tomatoes and 2 cups of water
- Add picked and rinsed 1 cup of red lentils
- Simmer for 15 minutes
- 1/4 cup Parsley chopped and tablespoon reserved for garlic bread butter
- 3 Thyme sprigs, leaves pulled off and rough chopped
- Add cauliflower flourets, about 2 cups and corn cut off the cob, simmer for 8-10 more minutes
- Add 1 tbls red wine vinegar, 1 tsp Siracha and salt and black pepper to taste
- Finish with a sprinkling of reserved herbs, scallions and parm cheese
That really sounds good to me! I'm going to have to copy this recipe. Thanks! :)
ReplyDeleteThanks Rita, it was pretty popular and can be adjusted with whatever veggies need to be used up in the fridge.
Delete:) Natasha
Looks so yummy!!!!!!
ReplyDeleteThank you, not a drop went to waste. We got 6 hearty portions out of it. I will definetly make this again!
Delete:) Natasha