Veggies Recipes

Lentil Soup

1 bag (16 oz.) lentils
2 celery stalks with leafy tops
2 carrots
1 medium onion
1 medium potato (optional)
2 large bay leaves
2 teaspoons salt (or to taste)
1/2 teaspoon pepper (or to taste)
2 teaspoons  balsamic vinegar

Directions:

Wash and pick through lentils as directed. Peel
and chop or thinly slice carrots and onion. Cut tops
off celery, chop or thinly slice stalks. Peel and
chop potato. In a large pot, add all
ingredients, including celery tops, except vinegar.
Add 8-10 cups water. Bring to boil, simmer about 1
or more hours until lentils and vegetables are tender.
Add additional water during cooking as necessary,
and/or more salt and pepper if desired. When
vegetables are tender, remove celery tops and bay
leaves, add vinegar.



Roasted Winter Vegetables



1 whole fennel cut into 6 wedges
2 medium turnips — peeled and
quartered
2 carrots — cut in 1" pieces
2 parsnips — cut in 1" pieces
2 medium potatoes — peeled and quartered
2 medium onions — peeled and quartered
4 cloves garlic — peeled
olive oil
salt and pepper — to taste
Mix vegetables together and place in a single
layer, in a large roasting pan. Brush with olive oil;
sprinkle with salt and pepper; and roast for 1 hour
at 350 degrees F, turning the vegetables every 15
minutes.
Roasted Yellow Squash
1 yellow squash
2-3 Tablespoons olive oil
salt
fresh dill

Directions:

Slice the squash into halves. Score the meat (not
the skin) horizontally and diagonally; drizzle with
oil.
Sprinkle with salt and herbs. Broil for 5-10 minutes
until edges of squash start to appear brown