Hello all!
Star: Hope your baby makes it's debut soon!
Snow: Sorry to hear you are still feeling sick.
E: Okey dokey, one lentil soup recipe coming right up! I'll post it at the bottom the bottom of this post.
We had our informal shower yesterday and it was so much fun. Probably more fun than the formal one last week. Of course this shower was just our local friends and people we socialize with all the time. My friend, Catherine, who organized the shower had a great idea where she bought newborn onesies and a bunch of puffy paint. Everyone at the shower made a onesie and decorated it. We currently have them strung up finishing the drying process in the babies room.
DH's favorite onesies are one that says "Daddy's new toy: iBaby" and another that says "I poop skittles". The all came out cute, even our 3 yr old niece got in on the action and made one or two.
Tomorrow it is my goal to organize that mess of a room. I may start tonight with that. The clothes is all sorted by size, I just need to put it away and make the room look tidy. I need to break down the diaper cake we got and put away diapers, wipes, and all baby shower gifts we received.
Alright, now for the lentil recipe:
Lentil Soup
Ingredients:
2 tablespoons olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
2 teaspoons kosher salt
1 pound lentils, picked and rinsed
1 cup peeled and chopped tomatoes
2 quarts chicken or vegetable broth
1/2 teaspoon freshly ground coriander
1/2 teaspoon freshly ground toasted cumin
1/2 teaspoon freshly ground grains of paradise
Method:
Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency. Serve immediately, or transfer to containers and freeze. Makes 8 servings.
Tweaks: 1) add a few cloves of garlic, minced. 2) substitute pepper for GoP, with a dash of nutmeg.
Nutrition: I dont have the exact numbers, but judging by similar recipes should be between 200 250 cals per servings... probably a bit less.