Soup & Salad (Minestrone And Lentil, Beet, Avocado & Goat Cheese Salad)


Today’s dinner was Soup & Salad.


Soup was Minestrone soup.  I don’t usually use any meat for this soup because it’s good without but I did use some bacon because there was some left-over from yesterday.  I also used onion, leek, celery, carrot and potato.




Salad was Lentil, Beet, Avocado, Goat Cheese & Sliced Almond salad. After cooking lentil, I dressed it with lemon juice, balsamic vinegar, cumin powder, salt, pepper and a little olive oil.  I sliced beet and avocado, dressed it with lemon juice, balsamic vinegar, cumin powder, salt & pepper.  On top of salad leaves, I scattered lentil first, then beet, then avocado.  I then warmed up the goat cheese slices in the toaster before adding it to the rest, drizzled a little thick type of balsamic vinegar, scattered sliced almonds and it was done.







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