Dinner Party Menu Eight

Starter:

Lentil-Potato Soup

Yield:  5 servings (2 cups each) 

Ingredients:

• 2 cups uncooked brown lentils
• 8 cups water
• ¾ cup chopped onion
• ¾ cup chopped celery
• 1 cup peeled, chopped Idaho potatoes
• 1 bay leaf
• ½ teaspoon ground cumin
• 1 glove garlic, minced
• Pinch of cayenne pepper
• 1 tablespoon lemon juice

Directions:

1. Place lentils, water, onion, carrots, celery, potatoes, bay leaf, cumin, garlic, and cayenne pepper in a heavy soup pot. Cook for 45 minutes or until lentils are soft
2. Add lemon juice, stir and serve.

Calories Per Serving: 134
Fat: 0.2 g
Cholesterol:  0 g
Protein:  7.7 g
Carbohydrates: 27g
Dietary Fiber:  5.9 g
Sodium: 59.6 mg

Main Course:

Lentils with Rice and Curry

Yield:  4 servings 

Ingredients:

• 1 cup brown lentils
• 4 ¼ cups vegetable broth
• 2 medium onions, thinly sliced
• ¼ teaspoon black pepper
• ½ cup uncooked long-grain white rice
• 2 teaspoons curry powder
• 1 tablespoon chopped fresh parsley 

Directions:

1. Place lentils and 4 cups of the broth or water in a large, heavy pot. Cover, bring to a boil, lower heat, and let lentils simmer gently for 20 minutes.
2. While the lentils are cooking , heat the remaining ¼ cup broth in a skillet over medium heat. Add the onions. Cook and stir for 5 minutes. Add more liquid during this process if necessary.
3. Add the cooked onions to the lentils along with the pepper, rice, and curry powder. Simmer, covered, for 20 more minutes or until rice is tender and liquid is absorbed, checking frequently to be sure lentils and rice don’t stick to pan.
4. Sprinkle with parsley and serve.

Calories Per Serving: 168
Fat: 0.5 g
Cholesterol:  0 g
Protein:  6.7 g
Carbohydrates: 34g
Dietary Fiber:  4.4 g
Sodium: 19 mg 

Dessert:

Yogurt Fruit Parfait

Yield: 4 servings 

Ingredients: 

• 1 cup juice-packed canned pineapple chunks
• 1 navel orange, peeled, sectioned, and diced
• 1 tangerine, peeled, sectioned, and seeded
• 1 kiwi, peeled and sliced
• 1 banana, sliced
• ½ cup pineapple juice
• 1 cup plain nonfat yogurt

Directions: 

1. Combine pineapple chunks, orange pieces, tangerine sections, and kiwi slices in a large bowl.
2. Place banana and pineapple juice ina food processor or blender and puree.
3. Pour the banana-pineapple juice mixture over the fruit in the bowl and stir to combine.
4. Chill, covered, for 4 hours.
5. Spoon the chilled fruit into 4 parfait or other tall glasses in layers alternating with the yogurt.

 

Calories Per Serving: 131
Fat: 0.5g
Cholesterol: 1mg
Protein: 4g
Carbohydrates: 29 g
Dietary Fiber: 2.8 g
Sodium: 46 mg 

 

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