I made this lentil-veggie stoup (stew/soup) for Janelle’s last lunch in the USA before she headed to Scotland. I’m sure everyone is wishing their last American meal for 5 months could be this soup – if only you could be this lucky. 🙂 Let me know if you are leaving the country anytime soon, and I’ll send some your way !
It was warm, filling and tasty! Paired with some fresh Great Harvest Bread! (I have been drooling over it since reading about Kath at GH training!)
- 1/2 lb. (1/2 bag) of lentils, cooked
- 1 c. carrots, diced
- 1 onion, diced
- 1 c. chopped spinach (frozen)
- 2 potatoes, diced
- 1 packet of Lipton onion soup mix
- 1 can of tomato paste
- 6 cups of water
- 1 T. EVOO
- salt and pepper
- 1 tsp. thyme
- Cook lentils as directed and set aside.
- In a large pot, simmer EVOO with 1 c. water and diced onion, potatoes, carrots, and chopped spinach.
- Add thyme and salt and pepper – continue simmering until veggies soften (but not too soft because they will keep cooking with the soup).
- Add lentils to the soften veggies, stir to mix.
- Add the rest of the water (about 5 cups), tomato paste and onion soup mix packet.
- Enjoy with a big glass of Malbec! (on sale!)
Anna didn’t get any soup, but she has been enjoying pieces of green beans. She has been turning her head when we try to spoon feed her lately. I’m afraid she is trying to be Miss. Independent! At least she is getting good use out of her teeth! 🙂