Lentil Soup

Ingredients

One stalk of celery
1 cup chopped carrots
1 small onion, diced
1.5 cups of dried lentils
2 medium red potatoes, cubed
1.5 T fresh rosemary
1/4 c. chopped sundried tomatoes (*not* oil packed)
9 cups of water
salt and pepper to taste

Directions
Soak the lentils for one hour, or rinse well. In a large stock pot, combine lentils, carrots, celery, onion, and potatoes. Bring to a boil and reduce to medium-high heat until lentils and potatoes are tender, about 30-45 minutes. Add more water if the soup gets too thick.

Once lentils are tender, add rosemary, sundried tomatoes, salt, and pepper. I use quite a bit of salt (usually about 1.5 tablespoons). Simmer for another 10 minutes and serve hot.

As a main course, this serves 4. As a first course, it will serve 8.

Guacamole

Ingredients

2 Avocados
3-4 chopped green onions (scallions)
1 small clove garlic
1.5 T lime juice
salt and petter to taste

Directions

Cut the avocados in half and remove the pit. Scoop the insides out of the skin and put into a glass bowl. Mince or press the garlic and shallot and add to the avocado. Add in lime juice, salt and pepper, and mash to your desired consistency. Cover the bowl and refrigerate for 1 hour.