Lentil Soup

IMG_4023We’ve been having some weird weather.

On again, off again clouds, occasional storms. The Weather Channel promises us 80% thunderstorms … we get sun and humidity. Lies. All of it. I love a good thunderstorm, but ours have been rather short lived.

Today is Thursday. Doubles. I was awake at 4:15, leaving the house at 5:10 to drive the kids to swim, back by 6:10 or so. Then there was the back and forth across the street for summer league. Just enough time for lunch and to make dinner and we were off again to the aquatic center for afternoon practice. I took the 2 hour opportunity to walk the track and swim, knowing dinner had already been made.

There is something about making dinner at 11am. It sounds crazy, but it frees up the rest of the afternoon. I love it. Things are planned, I can come home, chill, watch the news, read my book, heat the dinner and voila, I’m supermom.

Because its Thursday, it’s soup and sandwich night. The girls had given me choices (remember? they made the menu), and one of the choices was lentil soup. That was what I had ingredients for, so that’s what I made.

Remember … when I make soup, it’s a little of this, a little of that, so taste it as you go, but this is one of my favorites. Super healthy and super filling.

Lentil Soup

1 onion, chopped
4 carrots, chopped
4 stalks celery, chopped
3-4 cloves garlic, minced
fresh thyme, about 1 T. chopped
1 1/2 cup lentils, green, French or black
1 32 oz. can crushed tomatoes
1 squirt (about a tablespoon) of tomato paste
2 T. sugar
8 cups (or 2 boxes) chicken or vegetable stock, low-salt preferably
salt and pepper
olive oil
shaved parmesan for garnish

In approximately 3 T. olive oil, sweat vegetables in a large stock pot with salt and pepper, adding garlic only after about 10 minutes of cooking other veg. Stir garlic in and cook another 2-3 minutes. Add minced thyme and lentils, cooking for about 3-4 more minutes. Add in can of tomatoes, tomato paste, and sugar. Stir for a few minutes until combined. Pour in stock, stir, cover and simmer on low for at least 30-40 minutes.

Serve with parmesan for garnish.

I always make cheese toast when we have soup.

ENJOY!

IMG_4017 IMG_4018 IMG_4019 IMG_4020 IMG_4021

Advertisements

About krob3

Wife, mom, swim taxi, singer, writer. This is what I do.
This entry was posted in Food, Life, Menu planning, Soup, Whats for dinner? and tagged , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s