|Doodle art by Artysville|
I unexpectedly spent a quiet COMPUTER-LESS day at home today. I often wake up and post something fresh in the morning, but my PC was down all day and a snowstorm came through yesterday and into the night, leaving snow-packed streets and bitter cold temperatures. As in single digits! (So I wasn't going anywhere!)
I spent the time reflecting on my year just past and what I'd like to accomplish in 2011.
I also made time to enjoy baking bread and cooking Italian Lentil soup. I know black eyed peas are traditionally cooked at New Years, but I'm not one for following tradition too seriously. I didn't take any photos, but I do want to share this very tasty recipe with you. It's hearty and thick. The perfect soup for a weekend dinner at home. Plus its easy and ready in no time! Don't forget the crusty bread.
Italian Lentil Soup
2 medium carrots, sliced
1 stalk celery, sliced
1 small onion, chopped
1 T. olive oil
3 C. water
2 C. vegetable broth or 1 cube bullion plus 2 C. water
1/2 small head green cabbage, chopped in 1" pieces
1 C. dry lentils, rinsed and drained
1 C. tomato puree or small can of tomato paste
1 tsp. sugar
1 1/2 tsp. salt
1 tsp. oregano, crushed
a few twists of black pepper
In soup pot or dutch oven saute carrots, celery, and onion in olive oil for about 5 minutes or until crisp tender.
Stir in water, broth, cabbage, lentils, tomato product, sugar, salt, oregano and pepper. Just bring to a boil then lower to a simmer with pot covered.
Cook 45 minutes or until lentils are soft. That's it! Makes enough for 5 main-dish servings.
NOTE: I've had this recipe for some time and made changes to it. Its from Better Homes & Gardens magazine. This was a prize tested recipe and the winner was Dee Carona of NY.
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I'll be back after the New Year. Peace and compassion to all living creatures and this wonderful planet earth!
HAVE A SAFE NEW YEAR!!