Lentil Soup

On cold evenings, I think about soup, one of my favorite meals. Add bread and salad, and you’re ready to eat.

I make most of my soups in a crock pot, so it’s a quick and easy dinner (though does require some thought around lunch time about what’s for supper). A crock pot full of soup makes enough for several lunches and dinners later in the week. Or to freeze. And all afternoon, you get to smell it cooking.

Lentil soup is one of my favorites. It’s tasty, full of protein (particularly when I add meat, which I usually do), and requires no advance soaking like beans do. It’s my go-to meal when I’m busy throughout the day but have responsibility for dinner.

I don’t really have a recipe for lentil soup—I throw whatever I have on hand in with a bag of lentils and let it simmer for hours.

Here’s the way I usually make it:

  • 1 pound lentils
  • 1 onion, diced
  • 1 can of diced tomatoes
  • 1 package of diced ham
  • 1 package of Polish kielbasa, sliced
  • 2 Tbsp of Italian seasoning
  • 1/4 tsp of garlic salt
  • 1/2 cup of sliced carrots (Yes, even though I hate cooked carrots. I pick them out when I eat it.)
  • A bottle of beer (or leftover wine)
  • 2 cups of water (you may need more—lentils are thirsty little legumes)

I think that’s all.

Anything with kielbasa and beer (or wine) will turn out fine.

What is your favorite quick and easy meal?


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