Lentil soup, currant scones and coffee cake

From jillpickle’s kitchen:The lentil soup made a healthy, hearty, and satisfying meal.  I added a little pesto and grated parmesan cheese which the soup did not need.  It held its own in flavor.  This recipe was from Ina Garten and it made a lot!  Even cutting the recipe in half made a lot!  We ate it with Patty’s currant scones.

I also made a coffeecake this week for a school staff meeting.  The recipe was Betty Crocker’s Streusel Coffeecake.  I added vanilla glaze with crushed roasted pecans on top.  Sweet!

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