I LOVE lentil soup! Love these photos too!
Ah, January. Normally I’d be talking about how gray and sad the weather’s been here in Seattle, but fortunately I’d be lying to you if I said that now. It’s been gorgeous here this winter. Maybe a tish warm, but sunny and not gray, so I think we’re all counting ourselves lucky. That said, it’s still prime soup season, and lentil soup is my go-to, MVP, championship soup. I make a big batch at least every 10 days or so and take it for lunch. It’s warm, filling, easy, keeps well, and is great for cleaning out the veggie drawer and just using whatever you have. It’s pictured above with my buckwheat-oat biscuits, a fine combo if you’re so inclined.
What you need:
1 small white onion, chopped
2 carrots, peeled and chopped
4 cloves of garlic, minced
1-2 inches of fresh ginger, chopped
1 russet potatoe, sweet potato, or…
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