Off on a Walk

Mom & Dad @ Harbor View

Cherubim

First View, Friday

Late Night Drive-Through

2 More QQs

Taylor had an awesome weekend, despite the rain, earning two double Qs toward his PAX2 title. The Qs also count as the eighth and ninth toward his Master's Jumper's Preferred 5 title (MJP5), and the seventh and eighth toward his Master's Excellent Preferred 4 (MXP4) title. They also count as the 12th and 13th double Qs of the 20 needed for his PAX2 title.

Italian Lentil Soup

Enjoy it with your best friend!

I planned to keep a narrow focus on this blog, but there's also the thing that I also like to cook. So I'm posting this recipe. It's actually for my sister-in-law Mary Pat. I made it for her and her family when they came to visit over Easter. It's easy and inexpensive to make for a group. Credit for the recipe goes to Taste  of Home and Healthy Cooking Magazine.

Italian Lentil Soup

1 Medium onion, chopped
1 tablespoon olive oil

2 garlic cloves, minced
3-1/4 cups water

1 can (14-1/2 oz) vegetable broth

1 cup dried lentils, rinsed

1 med. carrot, shredded

1 small green pepper, finely chopped

1 tsp. dried oregano

1/2 tsp. dried basil

1/4 tsp. crushed red pepper flakes, optional

1 can (14-1/2 oz.) no-salt-added diced tomatoes

1 can (6 oz) tomato paste

1 Tbsp. lemon juice

2 cups cooked brown rice (optional)

1. In a Dutch oven, saute onion and garlic in oil until tender. Add the water, broth, lentils, carrot, green pepper, oregano, basil and pepper flakes if desired. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until lentils are almost tender.

2. Stir in tomatoes, tomato paste and lemon juice. Bring to a boil. Reduce heat; cover and simmer 10 minutes longer or until lentils are tender. Serve with rice if desired.

Nutrition facts: 1-1/3 cups with 1/3 c rice equals 269 calories, 3 g fat (trace sat. fat), 0 cholesterol, 383 mg sodium, 48 g carbohydrate, 14 g. fiber, 13 g protein