Sorry I haven’t posted in over a week! Sheesh, what a slacker.
Alas, I have been working on a little project…that has turned into a much bigger project than first anticipated. Yes, it is the dreaded Room of Shame I highlighted on my last post. After reading the Nester’s posts last week on sprucing up one’s Master Bedroom, I decided to return to the project I’d abandoned several weeks prior (since the project had become un-fun and I was feeling clueless.)
Lentil Soup
(from Williams-Sonoma Soup)
Well, you will want to check back in later this week because I will be posting the Room of Shame Re-do. Mind you, this will not be an extreme makeover as I have not painted or purchased new furniture (well, I did have to get one small item.) But to me it’s a big change and it is getting prettier by the day and I am getting happier by the day. And I am ready to not be filled with shame after the photos I posted of my sad, sad, bedroom.
My laundry, however, is piling up by the day so this project needs to be finished. Soon. Because even in the South it is cold in February…much too cold to go naked.
But, I wanted to post something and I haven’t talked about food in a while so here it goes.
I love soup.
And while I am not the recipe-hoarding, extremist Soup Nazi we all know and love, I am insane for soup! I could probably eat soup every day. I’m not talking about that condensed, leave-you-hungry, chicken-noodle stuff you only go for when you’re sick. I have a love affair with filling, hearty, and (mostly) healthy soups that incorporate the major food groups. I love the ease and wholesomeness of a one-pot meal, a salad (if I really have my act together), and a loaf of warm bread.
We eat a lot of soup around here, especially when it’s cold (the weather, not the soup.) It’s cheap. It’s usually healthy. And it’s a meal in one pot.
If you also like soup and if you want more soup recipes, maybe the Soup Nazi will turn this into a series.
This is one of my favorite soups. It has been a loyal recipe for years and it comes out of my trusty Williams Sonoma Soup cookbook. Do not let the gourmet shout-out scare you off. There are lots of normal recipes for normal people in that cookbook.
Lentil Soup
If you do not eat lentils, you’re crazy. They are super healthy, full of protein and fiber. Super easy, no soaking or lengthy cooking time. And super cheap, less than $1 a bag. Plus they are a tiny little beans and I think that makes them rather cute.
With everyone talking about ways to save more money, going meatless is a great way to do so. Maybe you could start a trend with your family and call it “Meatless Monday’s.” You can do pasta, soup, beans and rice. I’m a vegetarian, but the rest of my family isn’t it. Even so, we eat a lot of meatless meals and I find it’s a great way to stay healthy and frugal.
So, here’s the recipe. Serve it with a loaf of warm bread and a salad. Yum.
Lentil Soup
(from Williams-Sonoma Soup)
2 tablespoons olive oil
1 medium yellow onion (finely chopped)
1-3 carrots, scrubbed and sliced
1 celery stalk, sliced
(*Note: I throw the veggies in my mini-prep food chopper and they’re finely chopped in less than a minute.)
1 clove garlic, minced
Generous tablespoon curry powder
1-2 bay leaves (if desired)
1 14 oz can diced tomatoes, with juice
1 bag (16 oz) dried lentils, rinsed, picked over, and drained
6 cups broth
1 lemon, sliced
1 cup chopped fresh spinach, or 1 1-lb frozen pack
Salt and pepper
1 clove garlic, minced
Generous tablespoon curry powder
1-2 bay leaves (if desired)
1 14 oz can diced tomatoes, with juice
1 bag (16 oz) dried lentils, rinsed, picked over, and drained
6 cups broth
1 lemon, sliced
1 cup chopped fresh spinach, or 1 1-lb frozen pack
Salt and pepper
Heat olive oil, then add onion, carrot, and celery. Saute until softened (about 5 minutes). Add garlic and saute for one minute more. Add curry powder and cook till fragrant (about 1 minute).
Add tomatoes, juice, bay leaf, lentils, stock to cover, and the lemon slices. Bring to a simmer over medium hight heat. Cover, reduce heat, and cook till lentils are tender, about 30 minutes. Add remainder of stock and heat up. Discard bay leaf and lemon slices.
If using fresh spinach, add just before serving. If using frozen, add at the end and cook for about 2-3 minutes.
Salt and pepper to taste.
Bon Appetit!
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Yum – I love lentil soup. I am anxiously awaiting your pictures of your bedroom – I love your style.
Great recipe to share! Have you tried sprouting your lentils? It will beef up the nutrition, to serious Soup-Nazi levels, not to mention be quite the conversation-starter ( i mean, seeing the little guys sprouting, and then explaining to clemsonites that you are going to eat them….). Give it a whirl!
I love that soup! I do something really similar in the crock pot-yumm!!! Love it with pitas too. Isn’t it cool how much less you spend at the store when you’re not buying meat? Most of my family eats vegetarian (vegan for me) and we don’t miss that meat at all. thanks for the reminder of good soup!
yummy!
I’m going to make it for dinner tonight.
It will be a great addition to my meal. Just gotta swing by the grocery on the way home from work and pick up a bag of lentils.
Howdy girl! Will probably miss you tomorrow (Tuesday) but hope to see you on Wednesday.
IN HIM,
Julie
http://www.homeschoolblogger.com/juliestew
This was so yummy and easy! Thanks for the recipe!
This soup sounds so delicious! I’m going to plan it for later this week with my family!
I found your blog this week, and tried this soup tonight, it really was amazing! Thanks for sharing.