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Assistant Cook
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Omelets and Lentil Soup for Busy Days
The holidays are upon us! Busy days, trying to
keep up with everyday work and school while juggling holiday shopping, cooking, visits with family and friends. Here's an easy dinner for you and your family: .................................................. .................. Omelets and Lentil Soup Chop some onion and mushrooms, sauté until tender. Add a little of your favorite herb (tarragon, thyme, oregano or basil are good). Set mixture aside. (Don't have any mushrooms on hand? Substitute chopped red pepper, sliced cherry tomatoes, chopped cooked broccoli or other veggies.) Set the oven on warm. Heat a can (or two) of good lentil soup - our favorite is Amy's Organic Lentil. Make each omelet and before folding over, add some onion/mushroom mixture and, optionally, a little feta cheese. Put each omelet on a plate and keep warm in the oven. Ladle the soup and offer chopped onion, parsley and a dash of Tabasco as toppings. Serve the individual omelets with the soup. .................................................. .................. See more omelet fillings at http://www.colorfulplate.com/spinach.html |
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