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Recipe if it's still cool where you are...
One of my coworkers sent out a chili recipe (one point on WW) today that sounds amazing, but it's past the point of being able to cook chili, soup, or any other "cold weather foods" here.
Anyhow, the chili recipe reminded me of the Lentil Soup recipe my sister made / sent to me, and because it's so good, I thought I would share it here so that maybe someone will be able to make it before it gets too hot everywhere else! I think my coworker is going to make it soon.
Lentil Soup
2 onions, chopped
1/4 cup olive oil
4 large carrots, pureed in food processor to mush
2 stalks celery, pureed processor to mush
4 cloves garlic, minced
2 teaspoons dried oregano
2 bay leaves
2 teaspoons dried basil
1 (28 ounce) can crushed tomatoes
2 cups dry lentils
7 cups chicken broth (or vegetable broth)
2 cups spinach, rinsed and thinly sliced
2 tablespoons lemon juice
chicken "better than boullion" to taste (or there is a vegetable one) ground black pepper to taste
DIRECTIONS
In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
Stir in lentils, and add broth and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in lemon juice, and season to taste with boullion and pepper, and more lemon juice if desired.
Megan & Chris