We had a busy weekend of birthday parties, visiting with family, and catching up on household chores. I even started working out this weekend! I’m trying to get back in shape and lose those baby pounds, so I’m making a better effort to eat right and keep moving. It was hard to get motivated, but now after my first workout in a long time today, I am actually starting to feel more like myself than I have in awhile. It’s amazing what a little treadmill time can do for the mind as well as the body.
To go with my plan for better eating, I made some lentil soup today. I’ve been seeing so many recipes for lentils lately, I wanted to see what all the buzz was about. First of all, they are cheap! Only $1.50 for a 16 oz bag. Second, they are relatively quick to make, compared to other dried bean recipes. Third, they taste great, and they thicken nicely to provide a hearty taste without the addition of any meat. Finally, they are so healthy! A serving of lentils has 9 grams of fiber, and 8 grams of protein! Add the nutritional value of the lentils to a cutting board tray of carrots, celery, onion, spinach, and garlic and crushed tomatoes from the garden, and you have a powerhouse of a soup.
Miss Julia was so cute about this soup. It was clear to us that she did not like the soup, but she wanted to. She said, “I love mentils,” as she scrunched up her face. We did get her to eat about half of her bowl, although most of it was soaked up with Club Crackers. As George was tucking her in tonight, she said, “I had a good day today. I had lentil soup.” So sweet. She will have a few more chances to try this soup since there are lots of leftovers. Lucky girl!
(adapted from the lentil package!)
- 1 onion, chopped
- 2 Tbs olive oil
- 2 carrots, diced
- 2 stalks celery
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1 bay leaf
- 1 tsp dried basil
- 14 oz crushed tomatoes
- 2 cups dry lentils, rinsed and sorted
- 8 cups water
- 2 cups spinach, washed and thinly sliced
- 2 Tbs vinegar
- salt and pepper to taste
In a large pot, heat oil. Add carrots, onion, and celery. Cook until onion is tender. Add garlic, bay leaf, Italian seasoning, and basil. Cook for 2 minutes. Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in sliced spinach and cook until wilted. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.
What is your favorite way to eat lentils? Please share your lentil recipes!
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