Carrot and Red Lentil Soup

Today's menu was focused on easy:

I had a bit of vegetable soup left from Shabbat, but not enough to stretch for the whole family, so that served as a basis for my soup:

Carrot and Red Lentil soup (2 onions, diced, 2 cloves garlic, diced, 1 potato, diced, 5-6 carrots, diced. heat olive oil (1 T.?)  in soup pot, add diced veggies, and cook, stirring often, for about 10 min. Add 2 c. red lentils, sorted and rinsed, soup stock - and leftover vegetable soup!, and season to taste. Bring to a boil, then simmer for 10-15 min. till the lentils are all soft. Serve hot) 

Whole Wheat Couscous (I love that this is like instant food, but still wholesome!)

Sliced Tomatoes


Veggie hot dogs (gasp! I bought them on sale and my kids love them so I serve them once every couple weeks) with ketchup. My kids won't put them in buns, so no bread.

This post was entered into My Legume Love Affair #44 
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