Easy Peasy Lentils

The last few weeks have been full of activity – a trip to Washington to visit my aunt, a tweaked back, presenting at a local church, and work.  I shared this recipe this week when I had the privilege to speak at a Mom of Preschooler’s group in Chandler.  Before I left I promised I put this dish on the website.  It is so easy but I understand that sometimes it is helpful to have pictures of the products and the steps.  So here you go ladies.

I really enjoy cooking  but sometimes when life gets busy it’s nice to have some “go to” ideas where much of the work is already done.  This is one of those recipes.  It takes minutes to put together and provides so many options.  I have used products from Trader Joe’s but I’m sure there are other similar options for this combo.

Lentil - Easy - Ingredients

Here are the ingredients:  Cooked Lentils – Bruschetta Sauce – Feta Cheese  (Note:  Cooked lentils can be found in the produce section of Trader Joe’s)

Lentil - Easy - Mix

Open the packages – drain some of the juice from the Bruchetta sauce and pour into large mixing bowl and combine well. I use my fingers to breakup the lentils before adding other ingredients.

Lentil - Easy - Bowl

Place in bowl or storage container.

Here are a view ideas for this mix:
A cold side dish
A warm side dish
Chicken or meat can be added for main dish
Add to a tomato soup or minnestrone soup for added flavor
A green salad topping
A filling for a wrap (lettuce or tortilla)
A dip for crackers or french bread

Lentil - Easy - Trenches
One more idea – add some scrambled egg for some added protein

My back is feeling better (so grateful for my chiropractor, Ronda Carson in Tempe.  I’ve taken a few days off from exercise but today I trying my first workout.  I plan on doing an interval program with 10 minutes of elliptical and a circuit of The Workout Mama’s routine below.  I’m hoping to do 2 or 3 rounds but we’ll see – I’m going to listen to my body.

WM Tri and Bi Workout

Be good to yourself.  Eat what fuels your body so you can heal and have the energy you need to accomplish today’s tasks.  Move your body – it wasn’t meant to sit as much as we do.

 

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Lentil Soup

This soup is one of our favorites.  It is packed with protein, fiber and taste.  It feeds many and makes wonderful leftovers for dinner or lunch.  Plus lentils are very inexpensive – approximately $2.00 a bag.  A few weeks ago I made the blended version and my almost 2-year-old grandson loved it.  

Lentil Soup - finished

Lentil Soup
Serves 8
A rich savory soup.
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Ingredients
  1. 1 bag of lentils, sorted and rinsed
  2. 4 pieces of bacon (optional)
  3. 2 Tbsp of olive oil
  4. 1 large leek, sliced
  5. 2 carrots, chopped
  6. 3 stalks of celery, chopped
  7. 1 15 oz tomato sauce
  8. 8 cups of chicken or vegetable broth
  9. 1 1/2 tsp garlic powder
  10. 1/4 tsp cayenne pepper
  11. Salt and Pepper to taste
  12. Note: May need additional broth, water, or milk (I use unsweetened almond milk) for a thinner consistency soup.
  13. Green Onion - chopped - garnish
  14. Sour Cream - garnish
Instructions
  1. Place the lentils on a cookie sheet. Remove any rocks or stones. Put the lentils in a large bowl of cool water. Use your hands to gently wash. Pour lentils into a colander and set aside.
  2. To prepare your leek - cut the dark part of the stalk away. Fill your kitchen sink with cook water. Slice the leek length way in half and then once more so you have 4 quarters. Place in water and gently pull the layers of leek apart and rub dirt away. You'll be amazed how dirty this vegetable is. Remove from water and dry with a kitchen towel and then slice.
  3. Now it's time to get started. Place a dutch oven on low-medium heat on burner of stovetop.
  4. Option 1 - Cut bacon strips in 1 1/2 inch piece and cook until crisp. Remove bacon from pan - leave drippings.
  5. Option 2 - Heat olive oil.
  6. Add leeks to pan and sauté for 5 minutes, stirring often so they don't burn.
  7. Add carrots and celery to pan and cook for 3 minutes.
  8. Add lentils and stir for 2 minutes.
  9. Add remaining ingredients except green onion and sour cream and cook for 30 minutes covered on low.
  10. Two options for serving soup...
  11. 1. Blend soup in blender or VitaMix. Be careful to put small amounts of the soup in your blender at a time to avoid burns. Place blended soup in a new pan or container. This soup when blended will have a clay type color - it's not pretty but it's good.
  12. 2. Serve chunky as is.
  13. The soup can be topped with sour cream and green onion.
Notes
  1. Chopped chicken can also be added to this soup.
Deliciously Inspired http://www.deliciouslyinspired.com/
 
GC - Roast Beef - Bacon
Bacon is an option.

Leeks
Sliced leeks.

Lentil Soup - carrots and celery
Adding the carrot and celery.

Lentil Soup - lentils added
Add the lentils and follow the recipe and you’ll soon be eating a yummy, nutritious soup..

Here is a recipe using lentils for breakfast 

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Baked Potato Soup

Baked Potato Soup

Pop some potatoes into the oven and soon you have the foundation for a yummy hearty soup.  I love soup for so many reasons – they feed many, they come in so many flavors and the leftovers freeze wonderfully for a future meal.  

Baked Potato Soup
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Ingredients
  1. 6 large potatoes
  2. 8 pieces of turkey bacon, cooked and diced
  3. 1 Tbsp garlic salt
  4. 1 tsp onion powder
  5. 1/2 tsp cayenne pepper or to taste
  6. 4 cups of chicken or vegetable broth
  7. 3/4 cup of milk - I used unsweetened almond milk
  8. Cheddar Cheese
  9. Sour Cream
  10. Green Onions, diced
Instructions
  1. Heat oven to 400 degrees
  2. Scrub potatoes and dry. Wrap each in foil and puncture with sharp knife a couple of times.
  3. Place directly on rack in heated oven.
  4. Bake for 1 hour. Sharp knife should go in easily.
  5. Carefully remove foil and let sit for 30 minutes to cool a bit.
  6. Peel 4 of the potatoes and cut into large pieces.
  7. Cut the 2 other potatoes into small pieces and set aside. Leave the skins on.
  8. Place 2 cups of the broth into blender and add 1/2 of the peeled cooked potatoes. Blend to smooth consistency. Repeat with other half of potatoes and broth. Add some water if more liquid is needed. Place this into a large pot on stove.
  9. Add in the baked potato pieces, milk, garlic salt, onion powder and cayenne powder. Cook on low-medium until warm and spices are incorporated.
  10. Ladle into bowl and top with bacon, cheddar cheese, sour cream and green onions.
Deliciously Inspired http://www.deliciouslyinspired.com/
 Sometimes a potato isn’t just a potato.  It is a smooth, creamy warm bowl of deliciousness.

Potatoes

What is your favorite kind of soup?

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