Michael and baby Mark are worse for wear today. Both feeling a little under-the-weather, so this is my version of "chicken noodle soup". I'm hoping the warm broth and veggies made them feel a little better.
Super-Easy Lentil Soup
1 tsp olive oil
1 onion, diced (I used Texas Sweet--they're in season!)
1 carrot, diced
4 cups of vegetable broth or water
1/2 cup dry white wine
Super-Easy Lentil Soup
1 tsp olive oil
1 onion, diced (I used Texas Sweet--they're in season!)
1 carrot, diced
4 cups of vegetable broth or water
1/2 cup dry white wine
1 cup dry lentils (I like brown or red, b/c they're prettier!)
salt and pepper to taste
2 bay leaves
1 tsp Italian seasoning spice (or just throw in some oregano, basil, thyme)
1 tbsp lemon juice
In a large pot, saute the onions and carrot in the oil for about 3 minutes, add spices and cook for another 2-3 minutes. Add wine, stir and allow the wine to cook down, about 2 more minutes. Add salt, pepper, broth, lentils, and bay leaves. Turn heat to medium-high and bring to a boil. Reduce heat, cover and simmer for 45 minutes.
Remove bay leaves and add lemon juice. Serve with your favorite crusty bread!
salt and pepper to taste
2 bay leaves
1 tsp Italian seasoning spice (or just throw in some oregano, basil, thyme)
1 tbsp lemon juice
In a large pot, saute the onions and carrot in the oil for about 3 minutes, add spices and cook for another 2-3 minutes. Add wine, stir and allow the wine to cook down, about 2 more minutes. Add salt, pepper, broth, lentils, and bay leaves. Turn heat to medium-high and bring to a boil. Reduce heat, cover and simmer for 45 minutes.
Remove bay leaves and add lemon juice. Serve with your favorite crusty bread!
No comments:
Post a Comment