For our veggie soup for Sunday night (it’s good to eat extra healthy when you are baking cookies!) I made up my recipe as I went.

I started with chopping tons of veggies with my food chopper. Thanks to Red Gold for sending me some tomatoes to try – I didn’t have to chop those!

Lots of onions…

Lots of carrots, celery and mushrooms.

Plus some lentils and veggie broth.

Lentil Veggie Soup

these are approximations, modify it to your liking!

• 1 lg. onion, diced
• 1 c. carrots, diced
• 4 pieces of celery, diced
• 1 package of mushrooms, diced
• 1 T. EVOO
• 1-1.5 c. lentils
• 1 can of tomatoes, diced and with juice
• 5-6 cups of veggie broth (or chicken broth)

1. Chop all veggies.
2. Simmer chopped onions, carrots, celery, and mushrooms with EVOO until softened.
3. Add lentils, broth and tomatoes.
4. Boil for 5-10 minutes then simmer until lentils are soft.
5. Serve with warm, multigrain bread and great friends!

There is a similar recipe in Vegetarian Times!

Thanks so much to Waverly and Hefty for providing the adorable and new holiday paper products! These are perfect for entertaining – festive and with easy clean up! I need to pick up a few more of these for delivering cookies!

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