Spring has finally sprung! Hooray! Hooray! Spring is one of my very favorite seasons. I love the longer days and the way the sun has started to peek at me through my windows in the early morning waking me up to the birds morning songs.
Spring weather is some of my favorite weather, its crisp and cool in the morning, sunny and warm in the afternoon, and crisp and cool in the evenings making it great weather for a nice hearty soup. Of course summer is just right around the corner so naturally we are all trying to get rid of some of our winter weight so we can look good in short shorts and tank tops.
This lentil soup and herb salad is yummy, filling, and so healthy. Lentils are high in proteins, great for the heart, and is great for your digestive system. I found that this herb salad is really great as a side to this soup with a nice big chunk of bread. Thanks dinnerwasdelicious.com and bhg.com for these great recipes. Enjoy!!
Lentil Soup
- 4 cloves Garlic
- 1 Yellow Onion
- 4 Carrots
- 4 stalks Celery
- 3 tbsp Olive Oil
- 2 Cups Lentils
- 1 tbsp Cumin
- 2 qt Vegetable Broth
- 1 Bay Leaf
- 2 whole sprigs Thyme
- Salt and Pepper to taste
Serves: 6-8
Set a large, dry dutch oven over medium heat and drop in the Garlic cloves with their peels still on. Let them toast for a few minutes on each side, until the skins are browned and fragrant, and set aside.
Roughly chop the Onion, Carrots, and Celery. Add the Olive Oil to the dutch oven and saute until browned and tender.
Peel and smash up the Garlic and add it back to the pot, along with the Lentils and Cumin. Cook for a few seconds, until the lentils are nicely coated in oil. Empty the Broth into the pot and add the Bay Leaf and whole sprigs of Thyme. Simmer until the lentils are tender, about 30 minutes. Fish out the Bay Leaf and Thyme.
Season with Salt and Pepper and serve piping hot. We like this soup all on its own, but it’s kind of amazing with a little extra . Stir in some spinach or add a little diced ham and definitely serve it with a big side of hearty whole grain bread or cheesy croutons.
Set a large, dry dutch oven over medium heat and drop in the Garlic cloves with their peels still on. Let them toast for a few minutes on each side, until the skins are browned and fragrant, and set aside.
Roughly chop the Onion, Carrots, and Celery. Add the Olive Oil to the dutch oven and saute until browned and tender.
Peel and smash up the Garlic and add it back to the pot, along with the Lentils and Cumin. Cook for a few seconds, until the lentils are nicely coated in oil. Empty the Broth into the pot and add the Bay Leaf and whole sprigs of Thyme. Simmer until the lentils are tender, about 30 minutes. Fish out the Bay Leaf and Thyme.
Season with Salt and Pepper and serve piping hot. We like this soup all on its own, but it’s kind of amazing with a little extra . Stir in some spinach or add a little diced ham and definitely serve it with a big side of hearty whole grain bread or cheesy croutons.
Herb Salad
Directions
- For dressing, in bowl combine lemon peel and juice, garlic, mustard, and 1/4 teaspoon each salt and pepper. Slowly whisk in oil until thickened. Whisk in sour cream.
- Toss together lettuce and herbs; transfer to serving platter. Top with sliced radishes; pass dressing. Makes 6 to 8 servings.
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