For today’s Meatless Monday I prepared a Veggie Lentil Soup compliments of my friend Rue McSlamahan.
What to say about her?
She is brilliant, funny and a self-proclaimed fancy housewife and nerd. I even created a special hashtag only for her, #nerdparade. She is some kind of Professor of hankies and Victorian Era finery. The important part is she is snort aloud funny. She is also a Lansing Derby Vixen.
Lucky for me, she has been giving this whole vegetarian thing a try for quite a while. In her opinion, it makes her a more creative chef. So far I would have to agree with her. There was more color and diversity in my kitchen tonight. This recipe is simple and brought to mind a few things I thought I should share with you.
- Lentils are the lazy cook’s bean. There’s no soaking over night. This will save me from about a million episodes of, I was gonna make that but I forgot to soak the beans.
- I love watching my Vito shove fresh spinach down his throat while I cut up other healthy vegetables for his soup. He even threw a few leaves on top of his crackers for good measure. Maybe we should call him Popeye?
- I love that you could substitute any one vegetable for any other you could imagine in this recipe and it would work just fine.
I have a great recipe for homemade granola given to me by my sister from another mister, Tiffany. I love baking it because it’s delicious but more importantly, I love taking out that recipe card entitled, “Tiffany’s Granola”. It makes me feel close to a friend that moved very far away. I think I will make a recipe card for “Rue McSlamahan’s Veggie Lentil Soup”. Rue is not moving (or else) but I know adding her name will make me think of her every time I make this soup. That is what I like to call a secret ingredient.
Love and Veggies,
PS – The recipe is included below. The stars are all from Rue. I have never made my own stock…ever. My notes are in bold.
PSS – Do you have a favorite recipe? Post it on The Mother Flippin Fan Page or send an email to motherflippinblog at gmail dot com. I’d love to try what you recommend!
1 c uncooked plain lentils (green or black ones work well)
1 tbsp olive oil
1 onion, diced
1-2 cloves garlic, minced
4 cups low-sodium veggie broth
1 large can (28 oz) stewed tomatoes (I used a can of diced, grilled tomatoes)
2 stalks celery, sliced
2 large carrots, sliced
1 green pepper, diced
4 small red potatoes, diced
½ bag frozen peas (I decided fresh spinach would be a fine substitution for this. I happened to have some that I knew would go to waste if not used soon.)
*Dried herbs (if desired)—Italian seasoning and a bay leaf would work well.
1. Prepare lentils according to package directions. (I cook mine in a steamer for about 30-50 minutes, depending on how big the lentils are, then I put them in the freezer so I can have them ready for soups & stuff).
2. Saute the onion in the olive oil until it gets soft. Add the garlic and cook for another minute or so.
3. Add the prepared lentils, all the veggies and the tomatoes to the pot, the dried herbs, then add the broth. Adjust amount as necessary.
4. Bring to a boil, then simmer for 20 minutes or until the veggies are soft.
*I make my own veggie broth that has a lot of flavor, so I typically don’t need to add much base seasoning to my soups.