Lentil Soup (Mediterranean Style)

This is a wonderful vegetarian lentil soup recipe was learned by the author from the Palestine region. She believes the recipe can also be traced to Lebanon. For any one who is watching their diet or who would like to find more high protein recipes; this recipe is for you!

Ingredients
1 cup red Lentils -You should find this at any store
2 tablespoon salt
1 pinch of Safflower spice (Saffron alternative)
1/2 cup of chopped white onion
2 tablespoons olive oil
1 teaspoon of cumin
1/2 cup of very thin noodles (can omit if on protein diet)
1 lemon
In a 4qt pot, add 5 cups of water - add salt, olive oil, safflower, chopped onions and the lentils. Set the stove to high until boil then reduce to medium.

After 15 to 20 min or so, you should see the lentil starting to get mushy. Once lentil is no longer hard you then add the cumin and noodles. Continue to cook for 5 minutes until noodles are done. Add lemon to soup for extra flavor!

Lemon Cheese Squares with Fresh Berries

Top these bite-size cheesecakes with fresh raspberries, blackberries, strawberries, and/or blueberries.

Makes 16

By Lisa Zwirn
Photograph by Yoko Inoue

July 2009
Bon Appetite Magazine

Ingredients

CRUST

• 9 whole graham crackers
• 5 tablespoons butter

FILLING

• 1 8-ounce package cream cheese, room temperature
• 1/3 cup sugar
• 1 large egg
• 3 tablespoons sour cream
• 2 tablespoons fresh lemon juice
• 2 teaspoons finely grated lemon peel
• 1 teaspoon vanilla extract
• Fresh berries

Preparation

FOR CRUST

• 
  
  
  Preheat oven to 350°F. Fold 16-inch-long piece of foil to 8x16-inch strip; place in 8x8x2-inch metal baking pan, leaving overhang on 2 sides. Repeat with another sheet of foil in opposite direction, lining pan completely. Butter foil.
• 
  
  
  Place graham crackers in heavy-duty plastic bag. Using rolling pin or mallet, crush crackers finely. Melt butter in medium skillet over low heat. Remove from heat; add crumbs and toss to coat. Press crumbs evenly onto bottom of prepared pan. Bake crust until deep golden, about 12 minutes. Cool crust while preparing filling.

FOR FILLING

• Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Beat in egg and sour cream, then lemon juice, lemon peel, and vanilla. Spread batter over crust.
  
• Bake cheesecake until slightly puffed and set in center, about 30 minutes; cool completely in pan on rack. Chill cheesecake until cold, at least 2 hours. DO AHEAD Can be made 1 day ahead. Cover; keep chilled.
• Using foil overhang as aid, lift cheesecake from pan. Cut into 16 squares; arrange on platter. Top each square with berries. Chill until ready to serve, up to 3 hours. Serve chilled.
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( ) I've made this food and 

_____( ) Loved it

_____( ) Thought it was OK

_____( ) Would try it again with changes 

_____( ) Wouldn't make it again

( X ) Haven't made this yet