Lentil Soup

¼ cup olive oil

1 onion, chopped

2 carrots, diced

2 stalks celery, chopped

2 cloves garlic, minced

1 bay leaf

1 tsp. dried oregano

1 tsp. dried basil

2 cups dry lentils

8 cups water

1 (14.5 oz) can crushed tomatoes

1 cup spinach, rinsed and thinly sliced

2 Tbsp. vinegar

Salt to taste

Ground black pepper to taste

Heat oil in a large soup pot over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender, 3 to 5 minutes.

Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.

Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat and let simmer until lentils are tender, at least 1 hour.

When ready to serve, stir in spinach and cook until it wilts.

Stir in vinegar and season with salt and pepper; taste and adjust as needed. Serve hot and enjoy.

Prep time: 15 minutes. Cook time: 1 hour 20 minutes. Makes: 8 servings.

Slow Cooker Turkey Breast

1 bone-in turkey breast (6 to 7 pounds), skin removed

1 Tbsp. olive oil

1 tsp. dried minced garlic

1 tsp. seasoned salt

1 tsp. paprika

1 tsp. Italian seasoning

1 tsp. pepper

½ cup water

Brush turkey with oil. Combine the garlic, seasoned salt, paprika, Italian seasoning and pepper; rub over turkey. Transfer to a 6-quart slow cooker; add the water. Cover and cook on low for 5-6 hours or until tender.

Variation Lemon Garlic Turkey Breast: Combine ¼ cup minced fresh parsley, 8 minced garlic cloves, 4 teaspoons grated lemon zest, 2 teaspoons salt-free lemon pepper seasoning and 1½ teaspoons salt; rub over turkey breast. Add water and cook as directed.

Prep time: 10 minutes. Cook time: 5 hours. Makes: 14 servings.