Good Morning!

Hello Seattle! Quite a chilly morning we're having, huh? At least the skies are clear, and soon it'll heat up to normal temperatures :)

However, on the topic of fall weather, I'd like to post a recipe for a delicious Lentil Soup I conjured up yesterday that was too delightful not to post! Keep in mind, I stole and adjusted it, so I don't know what it's called, and therefore, must name it all on my on...so I will call it...

Sety's "it's 40 degrees out and I'm hungry" Soup!

Ingredients:

2 cups of mixed lentils (confetti = mixed, fyi)

2 cups of vegetable broth

1/2 cup of diced tomatoes

1/2 cup of tomato sauce

1 tablespoon of olive oil

1/2 of an onion

2 cloves of garlic (finely chopped up)

2 1/2 bay leaves

2 tablespoons of oregano

2 tablespoons of thyme

1 tablespoon of rosemary

1 tablespoon of pepper

1 tablespoon of salt

1/2 cup of white wine 

1 tablespoon of mustard

*if you have Dijon mustard, use that instead of regular mustard and white wine*

** celery or carrots would work well in this soup, I didn't have any, but feel free to chop them up and add them)

1. On a medium setting, heat up the olive oil for a minute or two. Add the onions, cook them for about 2 minutes until they are clear, then add the garlic.

2. Once the onions/garlic are lightly browning (not burning), add the tomato sauce and diced tomatoes. Add the lentils (make sure to have washed/drained them thoroughly) and the vegetable broth.

3. After about 5 minutes, add the dry spices. Let it cook covered for about 20-25 minutes.

4. When it is full cooked, add enough water to your liking for the soup's consistency. Let it sit for another 5 minutes or so. When you're serving it, add the tablespoon of mustard to each bowl and enjoy!

*Kyle and I ate our soup with "cheddar" biscuits one day, and flour tortillas the next! :)*