Lentil Soup and Swings
My best friend Jen makes this amazing lentil soup. I mean, amazing. It is the quintessential comfort food. I crave it when I’m sick. I crave it when it’s rainy and chilly (like it was earlier this week). It makes me happy, and is incredibly easy and fast. Bonus: the babies love it (chunkily pureed). Extra bonus: it can be modified with whatever veggies you have in the fridge.
Plus, Jen is awesome and would make this soup for me when I was on bedrest. She also made it for me last week when I was sick. This soup has good vibes all over the place.
- 1 medium onion
- 3 large carrots, peeled and chopped (I usually use baby carrots–about 3 cups)
- 3 stalks celery, chopped
- 2 cups lentils (16 oz)
- 1 ham hock or ham shank
- 1 10-oz package frozen chopped spinach
- 2 bay leaves
- 6-8 cups water or stock
- In a large stockpot, saute onions, carrots, and celery over medium heat until soft (5-6 min.).
- Add lentils, ham, spinach (no need to defrost), bay leaves, and water or stock. Bring to a boil. Lower heat, cover, and simmer for 20 minutes or so, or until lentils are soft.
- Remove ham and slice meat off the bone. Return the bite-sized pieces of ham to the soup.
Really. That’s it. No extra salt, no extra herbs or spices–the ham is salty enough, and the flavors just work together. Last night, I didn’t have celery but did have half a head of red cabbage, which I chopped and added with the lentils. Colorful and delicious!
Here are some pics from our day today: Abbie and I took the babies to the park; then she had to leave. I packed us up, walked home, got everyone their solids dinner, gave a short bath to the poopy one with awful diaper rash, got everyone their before-bed bottles, into pjs, and had storytime. (Daddy had a flat tire on his bike.) Not without some screamage, but still…Mommy confidence levels are at an all-time high.