Monday, January 7, 2013

Green Lentil & Pea Soup with Antipasto Tarts

Green Lentil & Pea Soup:

14 oz green peas (canned or frozen then thawed)
2 oz green lentils 
1 small onion, chopped
3.5 cups vegetable broth
2 table spoons olive oil
1 handful flour, literally I just scooped some with my hand and tossed it in!
2 tablespoons Sriracha hot sauce (if you don't want the spice the leave this out, of course)
3 cups water
1 small red potato
1/3 cup skim milk 
freshly ground black pepper
1 tablespoon parmesan 
fresh mint for garnish

place peas, lentils, onion and broth in a saucepan and bring to a boil. Reduce heat and let simmer, stirring occasionally until lentils are cooked (40 ish minutes)

Remove pan from heat and set aside to cool slightly.  Purée lentil & pea mixture in batches using a food processor or blender. Set aside.

Pour olive oil in a sauce pan over low heat, add flour and Sriracha (or not if you don't want spicey). Stir for one minute. Remove pan from heat, gradually stir in water. Return Pan to  heat and cook until it boils. 

Reduce heat, stir in lentil purée and diced potato and simmer for 8 minutes. Stir in milk, add black pepper to taste and salt, if you please. simmer for 1 minute. Sprinkle feta cheese on top and WAHLAH!

Antipasto Tarts:

Puff pastry sheets 
Antipasto (I used marinated artichokes, sauteed tomatoes and spinach)
Cheese, mozzarella would probably be best, but I only had cheddar slices & feta

Preheat oven to 400 
Using a glass as your outline, cut circles in each pastry sheet to fit the holes in your muffin baking sheet. Grease baking sheet and push pastry circles into the holes.Top each circle with antipasto and feta cheese and top with a tiny corner of cheddar.
Bake until pastry is golden brown.
Remove from oven, drip the tiniest bit of lemon juice on each tart and enjoy!

My husband and I used our tarts to dip into the soup like big delicious spoons and scoop some up, yumm.

Serving Size: 1.5 cup soup, 1 tart

Total calories: 440
Soup: 300
Tart: 140

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