Is it sad that when my husband goes away for the weekend I stock up on Lentils & Brussel Sprouts? Be honest now. Yes, it’s sad. But it’s also delicious so I don’t care! They are pretty much the only two foods he doesn’t eat so I really can’t complain.
I’ve been eating this soup for lunch every day this week, hopefully you have some family or friends to help you because it makes a LOT!
I’ve been dying to make a lentil soup ever since I found Angela’s Spiced Red Lentil, Tomato & Kale Soup. To the other food bloggers out there, do you ever just get an ingredient just stuck in your head and you have a hard time coming up with recipes that do NOT have that ingredient? Well I’ve been obsessing about lentils lately so I knew I just had to get it out of my system so I could move on. I’m glad I did. It was healthy, had great flavor and just warms you to the soul on cold winter days!
I used these green sprouted lentils but I’m sure you could probably use whatever dry lentils you have on hand.
The recipe includes making this in the slow cooker because that’s what I felt like doing but the package says the lentils cook pretty quickly so I’m sure you could adjust it to make it on the stove if you are short on time.
Hope you love it as much as I did!
WHAT MAKES ME HAPPY:
Light Fluffy Snow!
This morning we woke up to a winter wonderland outside. It was absolutely beautiful, even if it did turn to rain & slush a few hours later. I’m going to live in the beauty of this photo and forget about the mess that it is now. Come on snow gods!! I have snowshoes that I got OVER a year ago and I’m ready to use them! Give us a good dump (preferably on a weekend please).