Fall Soup

IMG_4421As I was walking today, I overheard someone making the comment:  “I love having seasons.”  As I was enjoying the 70 degree sunny, fall day, I thought to myself, I love seasons too!  While I do have prefer warm weather to cold, I love how I am able to experience four unique seasons each year.  My least favorite season, winter, still has much to offer, such as the beautiful crystal white snow that falls from the sky each January, or that full mug of hot chocolate I get to enjoy after a full day of snowboarding.  Plus, winter allows me to become even more excited and appreciative of my favorite seasons, spring and summer.

As the summer fades away and fall rolls on in, I am determined to make the best of it.  And so far, my optimism has been a success.  The leaves on the trees have been astoundingly beautiful!  Definitely gives me something to be happy about.

In the light of the oncoming cold days this fall season, I decided to experiment with lentils and make some tummy-warming soup.  The recipe is simple yet delicious…one of the best combinations for a college cook.  Feel free to use dried lentils if available.  For the sake of time and convenience, I opted for canned.

Quick & Easy Lentil Soup (serves 4 as an appetizer, 2-3 as a main meal)

-1 medium onion, choppedIMG_4610

-8 celery stalks, chopped

-2 medium carrots, sliced

-1  15 oz. can of lentils

-4 cups water or vegetable broth

-2 bay leaves

– 1 1/2 Tbsp extra virgin olive oil

-Salt and pepper, to taste

-Dash of balsamic vinegar

In a large pot, heat the olive oil.  Add the bay leaf, onions, celery, and carrots and saute until onions are transparent and carrots are almost tender.  Add the vegetable broth, lentils, and salt and pepper and bring to a simmer.   Cook for 8-10 minutes to let the flavors melt into each other.  Remove the bay leaf, adjust the salt, and add a dash of vinegar to the pan.

IMG_4592I paired the soup with one of my favorite grains:  Buckwheat.  Buckwheat has a nice nutty taste and is great simply seasoned with a little olive oil and S&P.

-Now I’m off for a run to enjoy this beautiful weather!  Fall loves to tease me with these oh so perfectly warm days 🙂

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No Comments

  • Reply
    Bekah
    October 21, 2009 at 10:45 pm

    mmm I love lentils! Don’t eat them near enough as I’d like to though.
    Yeah, I definitely got in loads of yoga, but not moving enough kind of drove me insane!
    My raw kale salad is very similar to this recipe. The restaurant is in Phoenix unfortunately,and it focuses on dairy/gluten free, organic practices. I switch it up with whatever I have on hand. So good! The pecorino cheese makes it though, I can’t remember if you eat dairy or not. 🙂

  • Reply
    Bekah
    October 21, 2009 at 10:46 pm

    http://foxrestaurantconcepts.com/tfk_recipes/TFK_Kale_Salad.pdf
    in case the link didn’t work. 🙂

  • Reply
    mayapamela
    October 22, 2009 at 1:44 am

    I really don’t like the cold, but being in Hawaii, I do miss the turn of seasons. I love the beautiful fall foliage–in Maryland we live near the woods, and the drive to my house in late October is glorious. Enjoy the fall to the fullest for me!

    Thanks for checking out my blog!

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