Angela, Becca, Jenny, and I used to have Sunday dinners together in college. I made this soup quite a bit, and we always loved it. It starts with cans of soup which seems somewhat odd, but definitely a go-to easy recipe!
2 Cans (depending on how much soup you want) Progresso lentil soup. None of that low fat stuff either
1/2 a bullion cube or bullion bits
1 small-medium onion
3-4 cloves garlic
olive oil, about 1/3 C
fresh basil, very finely chopped
1. sautee onion and garlic
2. put soup on stove and add bullion, sauteed onion and garlic, olive oil, salt and pepper, and basil
I think that's it! Heat until nicely simmered
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ReplyDeleteWell, that's embarrassing. I just wanted to edit my comment, but now it looks like I wrote something inappropriate. Firstly, thanks so much for the recipe. I loved those weekend dinners that would carry on throughout the next week. I remember Eliese made this orzo, feta and shrimp masterpiece that I ate for about three days straight. Thank you so much for the recipe, and now I know I've been missing basil.
ReplyDeleteI wish I could remember where I got that orzo recipe.
ReplyDeleteEliese, I've found one on epicurious that's from Gourmet, but it just has never tasted as good as yours did. Maybe it was the cook.
ReplyDelete