The day in as few words as possible (which still adds up to quite a few):
Sleep in (Thank you, Fall Back!)
Church (Not horrible)
Home-made donuts (Delicious!)
Walk with the family and dogs (4 miles)
“This leaf is as big as my head.”
“See?”
Chores (Boring and yet satisfying)
Cooking (My fun time)
Orange lentils (so pretty)
Carrots and onions (building flavor)
Wine (Old Vine Zin)
Dinner (Delicious, for the second time today)
Spinach Lentil Soup (Easy as can be)
Servings: 6
Ingredients:
1 cup shredded carrots
1 large onion, chopped
1 tablespoon olive oil
6 cups water [I used chicken broth]
1 (16 ounce) jar salsa
1 1/4 cups dried lentils, rinsed
3/4 teaspoon salt
1 (10 ounce) package fresh spinach, torn
Directions:
In a large saucepan or Dutch oven, saute carrots and onion in oil until tender. Add the water, salsa, lentils and salt. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until lentils are tender. Stir in spinach; simmer 5-10 minutes longer
Fin
