Easter this year was cold, wet and rainy for us. Plans to don springy short-sleeve dresses for church were discarded. Instead we wore long coats on top of our winter clothing… and a spice lentil soup was served for dinner that night:
Following are a few shots of the simple springy tablescape I managed to put out. I actually did a bit of mix-and-match (*gasp*)! I mixed my Spode Blue Room pieces with the Royal Albert Lady Carlyle because I thought the busy quilt I have used as a tablecloth was drowning out the Lady Carlyle:
1/2 pound Italian sausage, crumbled, casing removed
1/2 cup diced onion
1/3 cup barley
3 cloves galic
3 quarts chicken stock
1 cup lentils
1 while chicken breast, uncooked
1/2 cup parlsey, chopped
1 can (15 oz) garbanzo beans and juice
1/2 or 1 pound fresh or forzen spinach
1 jar (12 oz) medium salsa
1. Brown sausage, onion, barley and garlic together in skillet. Remove and place in bottom of slow cooker or large stock pot.
2. Add the chicken stock, lentils, uncooked chicken breast and parsley. Simmer for as long as you desire or until the lentils are tender.
3. Remove chicken breast, discarding bone and cartilage. Shred meat and return to cooker.
4. Add beans, spinach and salsa to soup mixture; heat through.
Nothing compliments the soup better than some hot biscuits!!