Red Lentil Soup recipe

1 cup red lentil, washed and cleaned
4 cups vegetable stock
1/4 cup mild onion, finely chopped
1/2 cup white potato, peeled and diced

Firstly place the red lentils in a colandar and rinse. Sift through to remove and debris or damaged beans. Secondly place the washed and cleaned lentils into a medium pot with the stock, potatoes, onions and paprika. Bring the pot to a boil and reduce to a simmer. Loosely place a lid on the pot leaving slightly ajar as to allow some evaporation. Cook for 40-40 minutes until the lentils are tender. Add salt and pepper to taste. then place all but 1 cup of the soup into a blender or food processor and blend briefly. Return blended soup to the pot with the reserved cup of soup. Heat through.

tomato cucumber salad

1 large tomato
1 each cucumber
1 small onion
1 tablespoon dill weed fresh
1 x salt
2 each green chili peppers chopped
1 tablespoon vinegar

Directions: Cut tomatoes into 10 wedges.Pare the cucumber; cut it in half lengthwise and then in thin slices. Cut onion in half lengthwise and then slice paper thin. Rinse and pat dry.On a platter, arrange in succession rows of tomatoes,cucumber slices and onion pieces. Sprinkle with the dill, salt and chili pepper.Mix vinegar.

egg lemon and chicken soup

* 6 Cups Chicken Stock
* 1 1/2 Cups Rice
* 2 Tablespoons Unsalted Butter
* 1 Pound Chicken Breast — Chopped
* 2 Medium Eggs
* 2 Lemon Lemon Juice
* Salt — To Taste

Directions: Bring stock, rice and butter to a boil. Reduce heat, cover and simmer for 20 minutes. Add chicken. Simmer for 10 minutes. Blend eggs with lemon juice and then slowly stir in 1 cup hot stock. Add this into the soup. Simmer for 5 minutes. Season with salt. Do not allow soup to boil after adding eggs, it may break or curdle