Wednesday, November 5, 2008

Lentil soup, green beans, and roasted rosemary potatoes

A simple and satisfying dinner for a rainy weeknight. The lentil soup is the recipe I blogged about before, from Cooking with All Things Trader Joe's. The green beans were simply microwaved until crisp-tender (about 4-5 minutes in a microwave-safe bag) and tossed with a little balsamic vinegar. The purple, yellow, and red potatoes were washed, quartered, and tossed with a little olive oil, salt, pepper, and fresh rosemary from the garden and then roasted in a 400 degree oven for about 45-60 minutes. They're done when a fork goes in easily and the skins start to brown and stick to the roasting pan. The time will vary based on the size of your potato pieces. Stir a couple of times during roasting.
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