Well, it was my birthday today and no..I'm not going to start telling everyone my age.
I did pretty good considering. There was no cake, which I had requested. It helped that Friday's you can't eat meat for Lent, so I kept it to vegetables, beans, and pastas. I had stuffed eggplant with angel hair pasta and a marinara sauce. For lunch we had some leftover Crushed Lentil soup that I had made a few days ago. That is the surprise recipe for the day. I had this soup for the first time at a Middle Eastern restaurant and loved it. After having it and raving over how delicious it was, my sister-in-law informs me that her mother makes it all the time, and they actually use it to lose weight.
So, I hope you enjoy it as much as I did. I plan to prepare this dish often.
Crushed Lentil Soup
1 Small package of lentils
2 Large carrots, cleaned and sliced
1 Large vidalia onion
4 Chicken bouillon cubes
Prepare the lentils as package directions. I let my lentils boil for longer though, until they were fairly tender. Steam the carrots and grill the onions. After the lentils are finished add them with the carrots and onions into a blender, blend until smooth. Put ingredients back into the pot then add the chicken bouillon cubes. The lemon juice I used about 4 freshly squeezed lemons from, but it depends on lemon size how much to add. I would suggest going by taste. You do not want the mixture being too sour. Let it cook about ten more minutes.