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Lentil and Squash Soup

Lentil and Squash Soup
Yield 4 Servings


1 cup lentils, dry (2 cups cooked)
½ zucchini, sliced
½ yellow squash, sliced
½ diced onion
3 cups home made chicken broth
¼ cabbage, chopped


Following directions on package, cook lentils (may require soaking overnight).

In a medium sized sauce pot over medium high heat, add onion and cook until just brown. Add cabbage and continue to cook for about 3 more minutes. Add homemade chicken stock, zucchini, squash and cooked lentils. Bring soup to a boil and season with salt and pepper to taste.

Yield 4 servings


1 Head romaine lettuce heart
2 carrots, peeled
1 large celery stalk
1 large tomato
1 tablespoon olive oil
1 tablespoon vinegar


Chop lettuce and place in large mixing bowl. Slice carrots and celery and add to lettuce. Chop tomato and add to salad mixture. Toss ingredients together and place in serving bowl. Mix oil and vinegar together and serve with salad.

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