WRITTEN ON March 31st, 2009 BY Meredith AND STORED IN No really, what IS for lunch?, Soups, Vegetarian
Lentil Soup and Feta Pocket
This is a great idea for a vegetarian lunch that is easily portable for the office. Make the soup on Sunday and save for the week!
Lentil Soup:
2 servings
1/2 cup dry lentils, rinsed and picked through for stones
2 cups low sodium chicken stock
1/2 small yellow onion, diced
1 small carrot, diced
1 spring fresh thyme
1 bay leaf
2 large handfuls fresh spinach
1 tbps olive oil
In a medium sized sauce pan, heat olive oil. Add carrots and onions. Sweat until onions are translucent but not colored. Add lentils and stir to coat in oil. Add chicken broth, thyme sprig, bay leaf and salt to taste. Bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes or until lentils are the desired texture (I prefer them slightly al dente, but many people like them very soft). When lentils are cooked to your preference, add the spinach and cover. Cook, stirring occasionally, until the spinach is wilted and incorporated into the soup. Remove bay leaf and thyme, season to taste with salt and pepper, and serve with Feta Pockets
Feta Pockets:
Two mini whole-wheat pitas, any type of left over greens (mesculin, arugula, romaine, etc), one small tomato, thinly sliced and salted, one scallion, thinly sliced, and 1/3 block of feta cheese. Wrap two mini-whole-wheat pitas in foil and place in a 350 toaster oven. Heat about 5 minutes until warm but not steaming. Slice pitas in half so that you have four pockets. Stuff with greens, tomato slices, scallions and feta. Drizzle with lemon juice, olive oil and a sprinkle of salt and pepper.
