The hubster and I were basking in the cooler weather the other day and he asked me if I could start making some soups for dinner now.
You see.. when it’s hot here in Florida.. the hubster does NOT like eating soup for dinner.
So, now that the cooler weather has moved in…. YAHOO!!!!!!!!!!!!!… We’re making Sunday’s our Soup Day!
I love this because SOO many soup recipes can be thrown into the crock pot, which gives this Housewife a day to relax .
This past Sunday was our first Sunday Soup day.
I really enjoyed the flavors of this soup. Not too heavy and just enough spice.
Paired with some homemade garlic Pita chips, this soup hit the spot.
Hearty Lentil Soup (via Mr. Sunday Soups by Lorraine Wallace)
1 cup dried lentils
1 1/4 quarts (5 cups) low-sodium chicken broth, homemade or store bought
1 onion, finely chopped
1 stalk of celery, finely chopped
1 carrot, peeled and finely chopped
1 garlic clove, minced
1 green bell pepper, cored, seeded, and finely chopped
1 small potato, peeled and roughly chopped
2 cups tomato sauce
1/2 teaspoon curry powder
1/2 teaspoon dried basil
1 teaspoon kosher salt
Freshly ground black pepper
Rinse the lentils well in a colander and pick over and discard any discolored lentils or debris.
In a large, heavy soup pot or Dutch oven, combine the lentils, broth, onion, celery, carrot, and garlic. Bring to a boil, then reduce the heat to low and simmer, covered, until the vegetables are just tender, about 30 minutes.
Add the bell pepper, potato, tomato sauce, curry powder, basil, salt, and black pepper to taste.
Continue to simmer until potato is cooked, about 15 minutes more.
Ladle into warm bowls or tall mugs and serve.
Once the soup was ready, the hubster and I took our mugs outside and relaxed under the pergola. This was our first dinner outside since we’ve moved in. Pretty cool.
Hope you come back next week to see what our next Sunday Soup.