Lentil and Barley Pilaf

Bring the chicken stock (see Mom’s Penicillin Chicken Stock) and lentils to a rapid boil. Then turn to LOW.

Add cooked barley, carrots, chicken and celery.

Let simmer for 20-30 minutes.

Chicken Stock (Mom’s Penicillin)

Rinse all vegetables.

Chop onions, celery and carrots into large chunks.

Prepare a large pot with 3-4 tbsp olive oil on HIGH.

Add all ingredients into pot.

Saute vegetables on MEDIUM until brown.

Chop chicken into large chunks (keep the bone). Add chicken to pot.

Fill pot with water so the ingredients are submerged below 2 inches of water.

Cover pot with a lid, leaving about 1 inch of pot uncovered.

Stir regularly for 2 hours.

Take off heat

Lentil Dish

Scrub the celery, carrots and onions.

Chop onions into 1/2-inch cubes, celery and carrots into 1/4-inch cubes.

Heat pan on HIGH. Drizzle 1 tsp extra virgin olive oil to coat the pan.

Add onions. Keep them moving in the pan.

Once the onions become translucent, add carrots and celery.

Sweat the vegetables by letting the vegetables cook uncovered so the moisture in the pan can evaporate. Stir occasionally.

Butternut Squash Soup

Cut the butternut squash into 2-3 inch sections.

Drizzle extra virgin olive oil over squash. Sprinkle with salt.

Roast squash in the oven at 400° F for 40 minutes or until soft. Set aside.

Saute onion, celery, carrots and squash until they are lightly browned.

Reduce heat and mash mixture.

Puree the mixture in a food processor.

Pour the puree back into pan.

Add 2 cups homemade chicken stock (see Mom’s Penicillin Chicken Stock.

Add salt and pepper to taste.