Dinner for a Friend, Part 4

Yesterday was my last meal to finish out the baby gift for my friend. I decided to be brave and experiment with a new recipe that got Bryce's and one sister's vote as something to try. It was not "spicy hot", though I was worried it might be. I'll just say it was interesting. As Bryn said: "It doesn't look too appetizing. . . it has a weird texture. . . but it tastes pretty good." I served this soup with a green salad, butter dips, and another sister's Weight Watchers Key Lime Pie.

Satisfying Lentil Soup

* 4 medium carrots, chopped
* 2 celery ribs, chopped
* 1 large onion, chopped
* 2 tablespoons olive oil
* 1 tablespoon minced fresh gingerroot
* 2 teaspoons curry powder
* 2 garlic cloves, minced
* 3/4 teaspoon ground cumin
* 3/4 teaspoon ground coriander
* 5 cups water
* 2 cans (14-1/2 ounces each) Progresso ® Reduced-Sodium Chicken Broth or vegetable broth
* 1 package (16 ounces) dried lentils, rinsed
* 2 tablespoons minced fresh cilantro
* 3/4 teaspoon salt
* Dash pepper

In a Dutch oven, saute the carrots, celery and onion in oil until tender. Add the ginger, curry, garlic, cumin and coriander; cook and stir 1 minute longer.

Add the water, broth and lentils; bring to a boil. Reduce heat; cover and simmer for 50-55 minutes or until lentils are tender. Stir in the cilantro, salt and pepper. Yield: 10 servings (2-1/2 quarts).

Nutrition Facts: 1 cup equals 203 calories, 3 g fat (trace saturated fat), 0 cholesterol, 415 mg sodium, 31 g carbohydrate, 15 g fiber, 14 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1 fat.

Butter Dips
These are a favorite from when I was a little girl. We would beg Mom to make these when we had soup. My kids love them, too.

1/3 cup butter
2 1/4 cups all-purpose flour
1 Tbsp sugar
3 1/2 tsp baking powder
1 1/2 tsp salt
1 cup milk (or buttermilk)

Melt butter in 450 degree oven in 13x9" pan. Remove the pan from oven as soon as butter it melted.

Sift together flour, sugar, baking powder, and salt. Add 1 cup milk. Stir slowly with fork until dough just clings together (about 30 strokes).

Turn onto well-floured board. Roll over to coat with flour. Knead lightly about 10 times

Roll out 1/2 inch thick into a rectangle, 12x8". With a pizza cutter, cut the dough in half lengthwise, then crosswise into 16 strips. Dip each strip in butter on both sides and lay close together in two rows in pan.

Bake until golden brown, about 15 to 20 minutes. Serve hot.

Key Lime Pie

1 graham cracker pie crust
1 (4 serving size) package sugar-free lime jello
1/4 cup boiling water
2 containers (6 oz each) key lime pie light yogurt
1 (8 oz) container fat-free whipped topping

Dissolve the jello in the boiling water. Whisk in yogurt. Fold in the whipped topping and then fill the pie crust. Refrigerate at least 2 hours or overnight.