Home Made Soup Day!
updated 02/06/2023
As some of you may know, our human broth has a bunch of allergies. He can't eat nightshades (to name a few, peppers, potatoes, tomatoes and eggplants), peanuts, gluten, fish and shellfish. And you probably know that Mom loves to cook, so instead of worrying about what she can't cook anymore, she has been excited about creating new and tasty recipes. Most of these recipes are terrific for those who need to eat an anti-inflammatory, heart healthy and/or diabetic (among others) diets. You will also see there is no salt in the recipe, as we believe you should salt to taste.
We have added bacon to this soup (our brother LOVES bacon), however this soup is an equally tasty vegan soup without. Instead, cook the onion in oil.
Beary Good Lentil Soup
This hearty lentil soup is an easy dinner recipe, perfect for work lunches, or a healthy, inexpensive dinner recipe!
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 servings
Calories: 280 kcal
With Bacon: 301 kcal
Ingredients
- 3 slices diced bacon (optional, we use low salt bacon)
- 1 Tbsp. cooking oil (optional use of you don't add bacon)
- 1 medium yellow or white onion, chopped
- 1-4 cloves minced garlic (to your taste)
- 3 medium carrots, peeled and chopped (1 c)
- 3 stalks celery, chopped (¾ - 1c)
- 1/2 lb squash (we use butternut) diced into small cubes (1 1/2 – 2 c) or substitute Potatoes
- 1 1/2 c green or brown lentils, rinsed
- 19 oz. diced beets, undrained (or a can of diced tomatoes)
- 6 cups soup stock (chicken, vegetable, beef or bone)
- 2 cups water (add 1 extra cup if you like thinner soup)
- 1 tsp. each lemon pepper, ground cumin, & dried thyme
- 1 cup fresh spinach or kale, chopped
- 2 Tbsp. lemon juice (approx. 1/2 lemon)
- 2 Tbsp. Balsamic Vinegar
Instructions
- Place a large pot on stove over medium heat. Add bacon and partly cook, then add chopped onion. Alternatively, add oil, heat and add chopped onion.
- Cook at medium and stirring often until onion is tender (approx. 5 mins)
- Add diced garlic and cook for 1 minute.
- Add chopped carrots, celery, squash (potatoes), lentils, diced beets (or tomatoes), soup stock, water, salt, lemon pepper, garlic powder, cumin, and thyme.
- Turn heat up to high and bring soup to a boil.
- Turn heat back down to medium-low and lightly simmer for 25-30 minutes, or until lentils and vegetables are tender.
- Run a potato masher through the soup (or use a fork) to lightly mash some of it to thicken. Chop fresh spinach or kale. Add spinach/kale, lemon juice, and Balsamic Vinegar to the soup and allow the greens to wilt.
Add salt to taste when eating.
Store leftover soup in the fridge for up to 5 days, or freeze in large containers or pint-size mason jars for individual servings up to 3 months.
If you have any questions or comments about the soup, please ask!
NOW ITS CATURDAY ART!!!
We have 3 pieces for you today! Furrst up I did a terrific Pop Art Kozmo!
And of course there is a Puzzle!
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Kozmo Pop Art
And then I ran a Photo of Midway Mike though 2 filters on Fotor!
Yes! We made them both in to Jigsaws too!
120Mike in Blue
120Mike Pop Art
I, purrsonally, like Mike in Blue the best! But I am trying to convince Mom she should paint the one of Kozmo on a HUGE canvas!
AND now we are going to post our link on the excellent Caturday Art linky that is run by the exceptional Artist Marie and her muse and subject Athena! We LOVE their Art! And we love both of them! Click their button to be taken to their blog.
Jo Jo Water color
