Hi Friends! Sorry it’s been awhile…. report cards, conferences, and getting ready for my photo show consumed my life over the past couple weeks. If you live anywhere near The Village Cup in Jericho, VT you should go check it out. The Village Cup promotes the work of local artists and they contacted me a couple weeks ago. I have 9 photos on display. If you get a chance to stop in, let me know what you think.
I know it’s not Sunday, but I do have something cooking up. I’ll add a picture when it’s finished. My neighbor asked me for the Coconut Red Lentil Soup recipe yesterday which is an all time favorite. Well, that got me thinking about lentils. I wasn’t in the mood for red lentils (plus, I didn’t have enough of them in the house). So, here’s what I’ve got for you:
Spring Lentil Soup
- 1 large sweet onion, chopped
- lots of garlic, minced (I used 4 cloves)
- 4 carrots, chopped
- 3 celery stalks, chopped
- 10 white button mushrooms, cut up
- 1 1/2 cups green lentils
- 8 cups veggie broth
- juice from 1 lemon (I might add more when it’s done…I’ll have to taste it and let you know
I dumped all of the ingredients in my crock pot so it’s slowly cooking away. I haven’t added any salt or pepper yet, but I might when it’s done. I’ll have to taste it and see. I can’t tell you that it’s amazing yet since it’s not done cooking, but it looks like it’s going to be amazing. I already can’t wait to eat this for lunch next week!
** I added some salt when it was finished cooking. It is delicious, but really garlicy. If you are not a fan of garlic, cut it down to 1 or 2 cloves. Enjoy!