I had a recent stroke of domestic brilliance.
If I make a big batch of soup or gumbo on Sunday, Ben eats off it all week. Make the man some soup and a bunch of basmati rice and he’s happy as a clam.
But the key is finding simple vegetable soups he likes that are somehow magically completely different.
It’s mind boggling. It really is.
Since he loved the roasted vegetable soup so much, I decided to tweak it and add vegetables.
Another winner. If any one has any ideas for soup, throw them my way– there’s only so many veggies I can roast!
Roasted Vegetable Lentil Soup
1 box vegetable stock (about 2 cans)
2/3 cup lentils, rinsed and sorted
2 red and green peppers– one chopped, one large chunks (for each color)
1 onion, sliced in chunks
1/2 cup butternut squash
3 small red potatoes, sliced and quartered
4 sweet tomatoes, sliced
1 zuccini, sliced in circles
cumin, chili powder, salt, pepper, curry powder (to taste)
1) Saute chopped peppers in pot in olive oil until soft. Once soft, add water, lentils and seasonings to taste.
2) While lentils are cooking, roast other vegetables on foil-covered pan at 425 degrees for 45 minutes or until browning. Puree until chunky in food processor.
3) Drain lentils until about 2/3 cup liquid is left. Add vegetable broth and purred vegetables. Stir well so doesn’t stick to bottom of pot. Simmer for two hours and let cool for about an hour.
4) Serve over rice if desired or with some good bread. Meat eaters can add cooked turkey or shredded chicken.
Stay tuned, Invisible Friends! A new Friday Five! And check out my new Etsy shop!
For more fun, visit my sister blog, Words n'Whimsy or sign up for my newsletter (both buttons on sidebar!)