Red Lentil Soup

I am always trying to find easy healthy lunch options to take to work.  One of my newest favorite things to do is make a big pot of soup, freeze flat in individual portion sizes in ziploc baggies, and take them to work for lunch.  I just pull the bag out of the freezer and by the time it is ready to heat it up for lunch, it is fully defrosted! PERFECT!

This weekend I made soup based on this recipe to take to lunch a couple times this week. 

Red lentil soup:

• 1 c red lentils
• 3 c chicken broth
• 1/2 tsp cumin
• pepper (1/4 tsp maybe?)
• juice of one lemon
• 1/2 chopped onion (i probably should have chopped it finer, but we’ll see how it tastes!)
• the recipe calls for salt, but I left it out since my chicken broth has a high sodium content. 

It smells delicious – I hope it tastes just as good tomorrow!

Katy:  What vegetable should we have with dinner tonight?

Joel:  Well the sloppy joe’s have pickles in them.

a dinner experiment

i thought it passed….joel – not so much (he ended up with ice cream for dinner) 

 

chopped red potatoes, beets, acorn squash, onions, and carrots.  tossed in an olive oil, rosemary, garlic and lemon juice mixture.  roast for 30-40 minutes at 400 degrees.  DELICIOUS. 

 

blue sky art.

thoughts of sunnier days.  horse art. sculpture art. rain - go away!