Earlier this week Alex was in bed not feeling well and I myself have had very low energy. Of course the hardest thing to do is simply rest so instead I decided to tackle defrosting my vintage 1950’s frigidaire but before I could begin hacking away at the ice blocks I needed to use what was left in there to ensure nothing goes to waste. Soup seemed like the logical thing to make, given what’s on hand and how the majority of my household is holding up.
As I began to scavenge through my produce bins I found broccoli, Italian peppers, bell peppers, carrots, stock,a leek, zucchini and summer squash. On my counter there was a beautiful sweet onion and garlic bulb ready to get things going. Last week I just bought fresh bay leaves from my local farmers market that are now hanging upside down tied to my pantry door to dry out, they too will make an appearance in the pot o’goodness tonight. Opening my cupboards I see that it is time to put some dry legumes to good use so bouncing up onto my tippity toes I reach for the 1/3 full jar that had 1 cup of French lentils inside, feeling good about finishing off the jar I toss all of these cute greenish brown lentils into my pot.
After about 30 minutes of prep and placing the lid on the pot waiting for the lentils to cook I make my way down to my garden to give everything a refreshing shower after today’s blaring summer heat. As I make my way from planter to planter I land upon my potted herbs. From the moment my hose hovered over the herbs my mental oven light went off and I began to forage the oregano and rosemary for tonights creation. As wonderfully distracting as watering my garden can be I ran upstairs to check on my simmering soup. I arrived in just enough time to prep my herbs and finish the soup off by adding them to the pot.
With a warm and savory smell wafting through the house, I hear a moan of goodness come from Alex from the room near by. I signal him to grab a bowl and meet me outside to catch the sunset. We sit facing West savoring the last beams of the gorgeous golden shower and our deliciously comforting soup. Before we knew it our bowls were empty and our spirits were lifted!
- 5 garlic cloves (chopped)
- 1 medium white onion (chopped)
- 1 leek (sliced)
- 1 carrot (chopped)
- 1 squash(grated)
- 1 zucchini (grated)
- 1 bell pepper (chopped)
- 1 Italian pepper (sliced)
- 1 cup broccolli (chopped)
- 1 cup lentils
- 4 cups veggie broth
- 3 bay leaves
- Black pepper to taste
- 1 tbsp evo
- 1 tsp grey sea salt
- Prep all veggies (dice, slice, chop, grate)
- In a large pot over med high heat add the evo and salt. Allow to warm up and then add the onion and garlic, stirring often until fragrant.
- Add in 1 cup of broth followed by the lentils and bay leafs place the lid on and allow to cook for 10 minutes. Check occasionally to see if you need to add more broth to prevent sticking and burning.
- Remove the lid after 10 minutes and add in the carrots, broccoli, leeks, bell pepper and black pepper plus 2 cups of broth. Place lid back on and let cook for 3-5 minutes or until broccoli and carrots are almost fully cooked.
- Remove lid and lower heat to med-low add in zucchini, squash, Italian pepper and remaining broth. Let cook with lid off for 5 minutes and shut off heat.
- Stir in garden herbs such as oregano and rosemary if you have them.