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Chicken and Lentil Soup
with Garlic-Cheese Toasts
1 can (19 oz.) ready-to-serve lentil soup
1 cup loosely packed frozen crinkle-cut carrots
1/4 tsp. dried thyme, crushed
8 slices French bread
2 Tbsp. margarine or butter
1/4 tsp. garlic powder
3/4 cup shredded mozzarella or cheddar cheese
1 can (5 1/2 oz.) tomato juice (about 2/3 cup)
1 cup cubed cooked chicken
Preheat broiler. In a medium saucepan stir together soup, carrots, and thyme.
Bring mixture to boiling; reduce heat and simmer 8 to 9 minutes or until
carrots are tender.
Meanwhile, for garlic-cheese toasts, place bread slices on unheated rack of a
broiler pan. Spread with margarine or butter; sprinkle with garlic powder.
Broil 5 inches from heat for 1 minute or until golden brown. Top with cheese.
Return to broiler; broil about 30 to 60 seconds or until cheese melts slightly
and edges are golden brown.
Stir tomato juice and chicken into soup; heat through. Serve toasts with soup.
Yield: 4 servings.
“It is probable that the lemon is the most valuable of all fruit for preserving health.”
Maud Grieve
Dragon Fruit: This climbing cactus is one of the most beautiful and widespread members of the Cactaceae family. The magnificent night-blooming white flowers can be up to 14 inches in length. The fruit is most often eaten chilled and cut in half so the flesh may be spooned out. The juice is used in frozen drinks. Available June through November.
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