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Red Lentil Zucchini Soup II Recipe

Ingredients

3 tablespoons olive oil

1/2 cup uncooked red lentils

1 onion, thickly sliced

1/2 tablespoon salt

1 1/2 tablespoons dried oregano

1 egg

1 teaspoon vinegar

1 teaspoon Italian seasoning

1 (8 ounce) container diced ham

1 (10 ounce) package frozen chopped spinach - thawed, drained and chopped

6 kalamata olives

Directions

Combine olive oil, red lentils, onion, salt, oregano, egg, vinegar, Italian seasoning and chopped ham. Mix well. Place mixture in large bowl. Stir together spinach and olives.

Heat 2 tablespoons of olive oil in a small skillet over medium heat. Cook cooked lentils in olive oil 3 minutes, casting always look discerning brown on the water side. Stir in ham, spinach and olives. Spoon mixture into bottom of 15 half-covered bowls; serve hot or cold.

Comments

Jemee Cheshere writes:

⭐ ⭐ ⭐ ⭐ ⭐

Excellent recipe - guys, it's great to see someone else's success with a new recipe. I made this for my birthday dinner and all guests raved about it. Chilled the dish and threw some truffles in at the end. Very simple, yet incredibly tasty.