Azoresgal~Life on an Island

I have a confession to make...uhm...this was the first time I ever ate lentils ! Shocking I know...and I really have no clue as to what took me so long to try them. This soup was delicious ( might have something to do with the bacon ) and real fast to make. In 30 minutes it was ready to serve for dinner, and the hubby and I enjoyed it very much.The wonderful  Mr.G had the light version sans creme fraiche and sans  parmesan cheese, grated on top. You all know I went for all the toppings, go big or go home, I say ! 2 teaspoons olive oil 1 onion, finely chopped 2 bay leaves 2 slices of bacon, finely chopped 1 teaspoon thyme leaves ¾ cup (150g)  lentils 1.25 litres (5 cups) chicken stock Sea salt and cracked black pepper Finely grated parmesan and sour cream, to serve Heat a saucepan over medium-high heat. Add the oil, onion, bay leaves and bacon and cook for 4 minutes or until lightly browned. Add the thyme, lentils and stock, cover and simmer for 20 min...

I was so happy to find Quinoa at our grocery store ! I was very curious to give it a try. Quinoa is a grain, that is prepared and used much like rice, but is much healthier. We really liked it, even the kids, it has a wonderful nutty flavor. The quinoa, the mushrooms, and thyme were a perfect combination. It was a very delicious dish. Ingredients 1 cup quinoa 2 cups chicken stock (water + stock cube) salt & pepper, to taste 2 tablespoons olive oil 1 tablespoon butter 500g mushrooms, sliced pinch of dried thyme Directions Rinse the uncooked quinoa really well. Add it into a medium pot, pour in the stock and bring to a boil for 15 minutes, or until all the liquid is absorbed.  Remove from the heat, cover and for about 5 minutes. While the quinoa is cooking,  heat apan over medium-high heat.  Put the olive oil and butter in the skillet, heat them until the butter is melted and then add in the sliced mushrooms.  Let the mushrooms ...