1. Make soup
  2. Make pita chips
  3. Add mint to soup
Lentil soup
As the weather is getting colder, there is nothing like having a big pot of soup on the fire. This is my version of lentil soup but feel free to play around with the vegetables you put in!
Course: Main Dish, Soup
Cuisine: Poultry, Soup
Servings: people USA imperial/metric conversion:
Print Recipe
Ingredients:
Directions:
  1. Place a large pot on high heat. Add all the ingredients (except mint) and enough water to fill the pot. Let cook on medium heat for at least two hours.
  2. Remove from heat and add salt to taste and fresh mint.
Rate this recipe:
Votes: 1
Rating: 5
Rate this recipe!
Pita chips
Pita chips are the best! They are great for dipping in soups, hummus, tahini, or crunching them up with your hands and using them as croutons in a salad. They are so easy to make and if you keep them sealed, they can last up to 5 days!
Course: Side Dish
Cuisine: Baking, Vegan, Vegetarian
Special Diet: Dairy Free, Soy Free, Sugar Free
Servings: people USA imperial/metric conversion:
Print Recipe
Ingredients:
Directions:
  1. Preheat the oven to 450°F. Prepare a sheet pan with parchment paper.
  2. In a small bowl, add the olive oil and spices and mix with a brush. Place the pita triangles onto the parchment paper, careful to avoid overlapping.
  3. Brush with oil mixture. Place in oven and bake for 8 minutes. Serve hot, room temperature, or cold.
Rate this recipe:
Votes: 0
Rating: 0
Rate this recipe!

Have a question about these recipes? Need a substitution for an ingredient? Chef Zissie is here to answer!

Simply use the comments box at the bottom of this page or click the button below. Please try and ask on Sunday to ensure you get your answer on time!

Leftover tips for tomorrow’s lunch:

Usually leftover soup gets thicker. Don’t water it down! Keep it thick and have it the next day as a lentil chicken stew over rice!

What else is for dinner this week?