- The veggie pasta uses four kinds of fresh vegetables and other ingredients (pasta, mozzarella cheese, and parmesan cheese).
- The convenient veggie lentil soup uses a vegetable dry-soup packet and lentils.
- Implements
- Ingredients (veggies, lentils, fajita seasoning) laid out
- Washed, trimmed, and sliced veggies
- Sliced veggies in soup pot
- Boiling pot of veggies in front, saucepan of lentils in back
- Soup, ready to ladle out
- Soup pot and lid
- Ladle
- Kitchen cooking spoon
- Strainer
- Saucepan
- Plate for veggie handling
- Paring knife
- Peeler for carrots
- Temporary bowls for sliced veggies if you want (not shown)
- 1/2 pound each of the following vegetables: carrots, celery, zucchini, yellow squash—washed, trimmed, and sliced
- 1 pound of dry lentils, rinsed and drained
- Seasoning (Fajita seasoning works well. Also ok to refer to lentil package recipe for info.)
- 8 cups water for soup—YMMV for the amount you eventually use.
- Wash, trim, and slice the veggies. (My own favorite slicing device is my Presto Salad Shooter, which I've had since the early 90s.)
- Pour the veggies and water into the soup pot.
- Wash and drain the lentils, pour into saucepan with enough water to cover them. (OK, I'm squishy about the total amount of water.)
- Bring both pots to boil. If appropriate, watch to ensure contents don't boil over. Skim froth as necessary. Pour lentils into the soup pot; turn down heat to simmer. Season to taste.
Post-recipe Thoughts
The veggie preparation (wash, trim, slice) can take longer than anticipated—maybe an hour in addition to another hour for soup boil and simmer. Natural stages to break up the recipe process:
- Preparing the veggies, lentils
- Combining, heating, seasoning
- Use broth that you make instead of just water (adjustment for salt as appropriate).
- Add leftover meat (2 cups or more of leftover turkey or ham pieces—you know, mostly oddball sizes that you chop into consistent bites or nibble sizes).
