I’m starting a new job in my new city, San Francisco.  However, I actually live in Oakland and the office is off the beaten track of public transportation.  It’s a challenging situation.  After surviving the heart attack I’ve chosen to make my own food to severely limit sugar, chemicals and all the unknowns in processed foods.  

This weekend I’m starting to prepare foods in advance so that I can freeze them and reheat quickly in the evening, and carry easily to the office.  And I’m on the hunt for easy recipes with layered flavors and texture.  Found this great lentil soup recipe on the Food Network site.

It is WONDERFUL!!


Recipe courtesy of Ina Garten
1999, The Barefoot Contessa Cookbook, All Rights Reserved
SHOW:
Barefoot Contessa
EPISODE:
Barefoot to Go


Ina’s Lentil Vegetable Soup (03:34)
Total Time:
2 hr 5 min
Prep:
20 min
Inactive:
15 min
Cook:
1 hr 30 min
Yield:8 to 10 servings
Level:Easy
CATEGORIES 
Lentil Dinner Soup
NUTRITION INFO 
HEALTHY
Ingredients
1 pound French green lentils
4 cups chopped yellow onions (3 large onions)
4 cups chopped leeks, white part only (2 leeks)
1 tablespoon minced garlic (3 cloves)
1/4 cup good olive oil, plus additional for drizzling on top
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
1 teaspoon ground cumin
3 cups medium-diced celery (8 stalks)
3 cups medium-diced carrots (4 to 6 carrots)
3 quarts chicken stock
1/4 cup tomato paste
2 tablespoons red wine or red wine vinegar

Read more at: http://www.foodnetwork.com/recipes/ina-garten/lentil-vegetable-soup-recipe.html?oc=linkback

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