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Greek Lentil Soup! It's wonderful (especially if eaten with some really crusty, chewy fresh bread).
2 cups lentils (brown or red)
One small potato, peeled and diced
One carrot, diced
One small onion, diced
One celery stalk, chopped
2 bay leaves
1 1/2-2 tsp salt
Pepper to taste
2 tbsp extra-virgin olive oil
2 tsp red wine vinegar
Rinse the lentils then toss everything EXCEPT the vinegar into a soup pot. Add enough water to completely cover the contents, and cook at a gentle boil until the lentils are soft (about an hour). Just before serving, stir in the red wine vinegar.
This soup gets better with age, as the flavors mingle, so I'm glad it makes enough for me to have leftovers!
We will be having large shrimp saute'd with mushrooms, garlic and butter squeeze of lemon over pasta with a white sauce , green salad with strawberries etc tossed with lime and garlic salt. (excellent no need for dressing but if you must I have whatever you might want) Used to have bread with this one but that is a distant memory now. I make a little extra because this is always way better the next day !!
I brined some pork chops this morning. Husband grilled them and made spinach with lemon juice, garlic and vinegar. We also had boxed potatoes au gratin. Boxed potatoes are a guilty pleasure in our house!
We should have arrived in Ireland today, but of course flights & trip was cancelled due to covid. So I am having Irish bangers & mash, with leeks & carrots.
Takeout Thai food tonight:: yellow chicken & potato curry, shrimp Pad Thai, egg rolls, satay chicken and jasmine rice. Budweiser Light beer to drink.
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