We’ve been making this lentil soup* all winter. We finally have it down:
I pour 5 cups of organic, low sodium chicken broth into the big pot.
Ron chops 2 celery stalks, 1 large carrot, and minces 2 cloves of garlic.
I chop 1 medium onion, 1 red pepper, and 1 green pepper. Then measure out 1 cup of dry lentils.
We toss this first batch of ingredients into the pot and stir. Turn on the burner and, after it begins to boil, reduce it to a simmer for 40 minutes.
While it’s cooking, Ron and I are back to the cutting boards.
He’s got 3 red potatoes.
I have 1 zucchini.
He measures out the curry powder and basil (half a teaspoon each).
I measure out a half a cup of organic tomato sauce and drain a can of diced tomatoes.
Our second batch of ingredients goes in the pot for an extra 15 minutes at the end.
We keep sourdough bread in the freezer, and Ron thaws it out and toasts it up so we can dip it in the soup.
It’s the only part of winter I’m gonna miss.
*recipe from a Pritikin book I found on my parents’ bookshelf