It's one of those mysteries of the universe. Somehow, I am currently in 5th place in the Brother Jimmy's Barbecue 2012 NCAA Bracket. Now, I have never been to a Brother Jimmy's Barbecue, and I barely remember filling this bracket out online. Frankly, I just don't give one hoot about basketball. I was reminded that I had a bracket somewhere yesterday when an officemate was sharing their pool standings, so I decided to check and see how my own "pool" was doing. Prospects of winning an Apple iPad have me feeling pretty happy this morning. It turns out I'm a Michigan fan for the next few days.
I signed up for a weekly menu service called The Fresh 20 ( www.thefresh20.com/
) a few weeks ago (I think it was $5 as part of a Groupon Deal. I've said it before, I can never pass up a bargain). I have always been challenged in the creative cooking department, and was happy to see they had a gluten-free option (there's a vegetarian option and a classic option for those with no dietary restrictions). Last night's dinner was a Lentil and Ham Soup that was delish.
Don't be turned off by the two-step process. I chopped all of my veggies for it on Saturday, so it really took me no time at all to make. The best part is I'll get to have some leftovers for lunch today, plus there's extra yummy lentils for a side dish for dinner later on this week.
Very filling. I had mine with a glass of Malbec.
Part 1: Lentils with Herbes de Provence
1 Tablespoon olive oil
½ medium yellow onion, cut into small dice
3 medium carrots, peeled and cut into small dice
3 ribs celery, cut into small dice
2 cups lentils, rinsed
4 cups low sodium, gluten free chicken broth
1 garlic clove, pressed
1 Tablespoon Herbes de Provence
½ teaspoon kosher salt
1. Heat a soup pot over medium heat and add in oil; once hot add the onions, carrots & celery. Sweat the vegetables with a sprinkle of salt until they are soft and the onion is translucent, about 2-3 minutes.
2. Add in lentils and stir to combine. Pour in broth and add garlic, Herbes, and salt & pepper.
3. Cover with a lid and simmer gently for 20 minutes or until lentils are soft and tender.
4. Remove half of your lentils. Store cooled lentils in the refrigerator in a Ziploc bag or airtight container to have with a meal later on in the week! Continue on using the steps below to make your soup.
Part 2: Turn it Into Soup:
2 cups low sodium chicken broth
8 ounces of fingerling potatoes, cut into ¼” slices
1 cup diced Easter ham (ok, the Easter part isn't critical to the recipe)
¼ teaspoon black pepper
Add the extra broth, potatoes, and ham to your soup pot. Bring to a simmer and cook for 10- 15 minutes or until the potatoes are tender and cooked through. Makes 4 servings.
Here's some nutrition stats for the soup:
- Calories: 331
- Carbs: 45.6g
- Fat: 4.4g
- Protein: 26.2g