Day 51: Lentil Soup. bread and cheese

My night to work 2:30 till 10 pm. I packed some of the lentil soup I made on Wednesday (from Mollie Katzen's Moosewood Cookbook recipe), a Ciabatta roll from Trader Joe's and some cheddar cheese. That is my idea of a wonderful supper.


This is a really simple soup to make, basically 1 bag of lentils (brown or green) in 6 or 7 cups of water cooked at a very low simmer for 20-30 minutes, then add chopped onion, carrot, and celery (about 1 cup each), 6-8 cloves garlic minced or crushed, and about 1/2 tps each of dried basil, oregano and thyme (leaves, not powder) and cook 20-30 minutes more or until everything is tender but not mushy. Add salt and pepper to taste and some tomatoes - either 1/2-1 cup of canned tomatoes (crushed or diced or whole ones that you cut up) or chopped fresh tomatoes (dropped into hot water and peeled) and cook about 5 min more. Serve with a drizzle of red wine vinegar or some grated Parmesan cheese. You can also add any type of cooked small pasta.