Lentil Soup & Salad

Lentil Soup

10 servings
2 Onions sliced
2 Carrots sliced thin
1 bunch Celery sliced
½ head Broccoli
2 Tomatoes
1 tsp Fennel
1/4 cp Extra Virgin Olive Oil
1 tbsp Fresh Garlic chopped
1 lb Lentils
2 tsp salt (or to taste)
1 tsp pepper (or to taste)
Water

Pasta

1 lb. Ditalini Pasta cooked

Insalata Salutiva

4 servings with leftovers

1 med Onions sliced
3 Tomatoes sliced
1 cup Water cress
½ head Broccoli
½ bunch each Red & Green Swiss Chard
1 cup Fresh Spinach
1 cup Fresh Aragula
½ cup Dates
4 Eggs hard boiled
2 Avocado sliced
½ cup Walnuts
Dressing of your choice

Flank Steak

16 oz Flank Steak
½ cup Italian Salad Dressing
1/8 cup Low Sodium Soy Sauce
1 tsp Molasses

Lentil Soup

Preheat pan with oil. Add onions and fennel then caramelize. Add celery, garlic and tomatoes, cover pot and simmer about 5 minutes. Add lentils and a quart of water. Cover pot and simmer for another 10 minutes. Add carrots, broccoli, and more water as desired. Salt and pepper to taste. Left over soup may be portion controlled and frozen.

Insalata Salutiva

Toss greens and broccoli together and center on plate. Decoratively place avocado, eggs, tomatoes, and onions. Place thin slices of steak on top of all. Sprinkle with walnuts and dates. Serve with favorite dressing.

Flank Steak

Combine Italian Dressing, Soy Sauce and molasses for marinade. Marinate steak over night or at least 2 to 3 hours. Heat non-stick frying pan. Pour some marinade in pan and place steak in pan for about 2-3, turn steak to other side and cook for additional 2-3 minutes. Let meat rest about 5 minutes on cutting board and then slice.

MANGIA!