The weekend was rain, rain, and more rain. We’re experiencing a Nor’easter on the east coast. Of course, nothing like what the poor folks in shore towns are experiencing – the flooding is unbelievable. You know it’s bad when you’re getting around town in a kayak.
So, Saturday night’s dinner was grilled cheese with tomatoes and red lentil soup. Perfect soup to stave off the chill and it comes together rather quickly. Lentils contain protein, potassium, folate, and plenty of dietary fiber – it’s good and good for you!
- 3 tablespoons olive oil
- small yellow onion, diced
- 1 carrots, diced
- 2 celery, diced
- 3 cloves garlic, minced
- 1 cup red lentils, rinsed
- 14 oz. crushed tomatoes
- 5 cups chicken or vegetable stock
- 1/4 teaspoon crushed red pepper
- 1 1/2 teaspoons basil
- 1 1/2 teaspoons oregano
- salt and pepper
- 3 cups fresh baby spinach
- In a large pot heat olive oil over medium heat. Sautee onions, carrots and celery for 5 minutes, stirring frequently. Add the garlic, stirring for an additional minute
- Add the lentils, crushed tomatoes, and stock. Bring to a boil, and turn down the heat to a simmer. Add the crushed red pepper, basil, oregano, and salt and pepper.
- Simmer for 30 minutes, then add the fresh spinach.
