The week is starting. This weekend was all about prepping for winter. We did a full garage clean out and swapped all the summer stock for the winter shovels. We organized the shed, tested the snow blower, did a final grass cut and prepped the garden for our first ever skating rink.
As a garden note, if there are any local readers who are in need for some beets by all means send me an email. We have an abundance in the garden and I don’t want to throw them out but I have enough pickled beets to sink a ship.
On to the Food
There is something about soup this time of year that really makes you feel good, warms you up and makes you happy! Today’s soup is something you can do on a weeknight and still be eating before your stomach starts to growl. The downside to most soups for me is that I am so hungry I could eat a horse and chase the rider by dinner time that I do not want to wait for the soup to cook and I end of eating something else.
This soup however is pretty straight forward and serves up pretty quickly.
- 1 Tbsp. oil
- 1/2 Cup onion (chopped)
- 1/2 Cup carrot (chopped)
- 1/2 Cup celery (chopped)
- 1 Tbsp.garlic (chopped)
- 1 Cup lentils
- 3 Cups chicken stock (or vegetable broth)
- 1 (28 ounce) can diced tomatoes
- 1 Tbsp.chili sauce
- Salt and pepper to taste
- Cilantro (chopped)
- Sour cream
- Heat the oil in a pan.
- Add the onions, carrots and celery and saute until tender, about 10-15 minutes.
- Add the garlic and saute until fragrant, about a minute.
- Add the lentils, stock, tomatoes and chili sauce.
- Bring to a boil, reduce the heat and simmer until the lentils are tender, about 10-15 minutes.
- Season with salt and pepper and serve with a garnish of cilantro and a dollop of sour cream.
Zesty Tip: Use this as the basis to add or sneak in other vegetables if you so desire. Frozen peas would be a nice addition or one of my favorites would be to add a huge handful of spinach at the end of the cooking process for a nice pop of color and texture.
Have a super Monday and an even better weekend.