As much as I HATE to admit that summer is coming to a close (no no no no no no nooo!), the first day of fall has been announced, and so I am determined to look at the bright side! I will refuse to think about the impending 7 months of subzero temperatures and snow measured of feet. Instead I will dwell on this positive point: DELICIOUS, COMFORTING FALL FOOD! First up? Lentil Carrot Soup!
I actually made this months ago, but have been waiting for just the right moment to post it! The moment is now, yay! The funny thing is, since I made this in the heat of summer, I had intended it as I side dish to accompany our main dishes for a few days. However…it was SO delicious that both Mr. Rodgers and I gobbled it up as is, unaccompanied. That’s gotta tell you something!
Side note, remember this book?
This $4 treasure I found at an Ollie’s Outlet? That’s where this recipe originated (with some Rodgers family tweaks of course!). You really should go online and snag one for yourself!
So, enough talking!! Here’s what you need:
- 2-3 Tbsp Coconut Oil, or Grass Fed Butter
- 1 Large Onion, Chopped
- 3 Carrots, Shredded
- 2 Stalks Celery, Chopped
- 2 C Lentils, rinsed
- 8 C Chicken Broth (Or water)
- 8 Green Onions, sliced
- 2 Bay Leaves
- Salt and Pepper
And here’s how you do it:
- Prep all your veggies!
- Heat your oil in a large pot and dump in your veggies. Cook and stir until they are tender.
- Add lentils, water (or broth), salt, and pepper and bring to a boil. Reduce to a simmer and cook until the lentils are tender, probably about 10 minutes. Add the green onion and cook for another minute or so. And you’re done! Just adjust as needed, and enjoy!!
Prep your veggies and start them cooking!
Look! It must have been a “comfort” day for all…because these little ladies would not get more than a foot away from me! Look how frumpy they are! They’ve both had hair cuts since then.
And lentils, your liquid, salt and pepper. Simmer until lentils are tender.
Add green onions…
Stir it all together and cook for another minute or so.