Knights of Columbus Goffstown, NH
Where To Find US
  • About
    • Our Council >
      • Council Leadership
    • Planning Meetings
    • Goffstown TV
    • Becoming A Knight
    • Photo Albums
  • Upcoming Events
    • Council BBQ
    • Thanksgiving
  • Helpful Information
    • The Most Holy Rosary >
      • Interactive Rosary
    • Catholic Prayers
    • Member Resources
  • Contact
    • Prayer Requests
  • Blog
  • Older Newsletters
  • raffle
Easter is fast approaching this year, which means that our Lenten Journey will start early as well!  It all starts on Ash Wednesday, February 18th.  Check back often for Lenten history, facts, reflections and recipes!
Picture

History
Facts
Reflections
Recipes

Morroccan Lentil Soup

2 onions, chopped 
2 cloves garlic, minced 
1 teaspoon grated fresh ginger 
6 cups water 
1 cup red lentils 
1 (15 ounce) can garbanzo 
beans, drained 
1 (19 ounce) can cannellini 
beans 
1 (14.5 ounce) can diced tomatoes 
1/2 cup diced carrots 
1/2 cup chopped celery 
1 teaspoon garam masala 
1 1/2 teaspoons ground 
cardamom 
1/2 teaspoon ground cayenne 
pepper 
1/2 teaspoon ground cumin 
1 tablespoon olive oil 

DIRECTIONS: 
1) In large pot, saute the onions, garlic, and ginger in a little olive oil for about 5 minutes. 
2) Add water, lentils, chick peas, white kidney beans, diced tomatoes, carrots, celery, garam masala, cardamom, cayenne pepper and cumin. Bring to a boil for a few minutes then simmer for 1 to 1 1/2 hours or longer, until the lentils are soft. 
3) Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir and enjoy. Yield of six servings.

Garden Vegetable Soup

2 tbsps. olive oil
1 yellow onion, diced
2 ribs celery, sliced into ¼ inch pieces
3 carrots, peeled, cut into ½ inch pieces
2 cloves garlic, finely minced
6 cups vegetable broth
¼ tsp. dried thyme
¼ tsp. dried basil
2 cups cubed zucchini
1 cup corn kernels
1 can (15 oz.) navy beans, drained, rinsed
1 cup cherry tomato halves
1 large handful baby spinach leaves
¼ cup chopped fresh Italian parsley leaves
Salt and fresh ground black pepper to taste

Directions:
Heat the olive oil in a soup pot over medium-low heat. Add the onions, celery, carrots, and garlic, and a big 
pinch of salt. Cook, stirring occasionally, until they begin to soften, about 10 minutes.
Add the broth, thyme, and basil; turn up heat to high, and bring to a simmer. Turn down to medium-low and 
cook for 10 minutes. Add the zucchini, corn, and navy beans. Cover and simmer for 15 minutes, or until the 
vegetables are tender.
Add the tomatoes, spinach, and parsley. As soon as the spinach wilts, turn off the heat. Season with salt and 
fresh ground black pepper to taste.
Serve immediately
Powered by Create your own unique website with customizable templates.