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I will graciously bestow unto you the recipe later.


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Lentil Soup

As it was the weekend, I had more time to do what I love:homework! No, just kidding, that should really be cooking. I made dinner for my family out of some common kitchen staples. After doing another thing I loved-searching food blogs- I came up with enough to make my own simple recipe for yummy and healthy lentil soup. Even though I scaled the recipes down, it still make an incredibly large amount of soup, some of which went to my grandmother and more of which is going to my neighbour. This soup goes very well with a slice(or two, or three, or well, nevermind)of home-made sourdough bread. Just a note, but you may want to add more spices to your soup, because my family is slightly bland.


Lentil Soup by Me

Serves 8-10

The Stock

3 quarts of water

2 large carrots,chopped

2 stalks of celery,cubed

1/2   of a medium onion,chopped

4 cloves of garlic,chopped

Salt and Pepper

The Soup

1 1/2 cups of lentils

2 large potatoes, cubed

2 carrots,cut thin

1 cup chopped spinach

15 ounce can of diced tomatoes, drained

Put the 3 quarts of water into a 4 quart pot and heat on medium heat. In a saucepan, sweat the onions and garlic until soft, 3-4 minutes. Add to the water. In the same pan, sweat the carrots and celery until soft, 4-5 minutes and add to the pot. Add 1 1/2 teaspoons of salt and pepper to your taste. Cover and let cook over medium heat for 20 minutes. Strain to remove all small particles and then return to pot.

To the vegetable stock, add the lentils and let cook for 10 minutes. Meanwhile, prepare remaining ingredients. After 10 minutes, add the cubed potatoes and let cook for another 10 minutes. Add the carrots and continue to cook for 10 minutes. After the last 10 minutes has ended, add the spinach and tomatoes. Let cook for another 5-10 minutes or until potatoes and lentils are cooked. Serve hot with bread and a light salad.

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