I think it might be time to cut back on my junk food a little bit.
Not that this hotdog wasn't wonderful, with its homemade bun, homemade sausage, homemade pickle relish. It was delicious. The cookies I baked nearly every night this week were also delicious. And the tortilla chips with salsa. And the fried tofu. Gee whiz- we even bought Ginger Brews this week. I think I need more vegetables in my life.
So today I made a really basic lentil soup that kept me warm as I shoveled the half a foot of snow that fell today. And it's good I have leftovers because we're supposed to have a -30 windchill tomorrow!
Classic Lentil Soup
1 Tbsp. olive oil
1 yellow onion, chopped
4 cloves garlic, crushed
1 large carrot, cut into large chunks
2 celery ribs, cut into large chunks
1 1/2 tsp. salt
1 tsp. thyme
1/2 tsp. poultry seasoning
1/4 cup red wine
1 cup green lentils (not the little French ones)
6 cups water
black pepper to taste
Heat the olive oil in your soup pot over medium high heat. Throw in the onion, garlic, carrot, celery, and spices and saute for about 3-5 minutes, or until fragrant and just starting to brown. Pour in the red wine, lentils, and water and bring to a simmer. Simmer about 40-45 minutes (without a lid) or until lentils are tender. Add plenty of freshly ground black pepper to taste.