I wanted to write this down before I forgot it.
Lentil soup can be super bland and boring but this one is really good!
- 3 Tbsp. Olive Oil
- 3 Medium Carrots, Diced
- 1 small Onion, Minced
- 2 Stalks Celery, Diced
- 2 Potatoes, Peeled and Diced
- 2 small Zucchini, Sliced
- 1 Tomato, Diced
- 1 cup Dried Lentils, Rinsed
- 4 Garlic Cloves, Minced
- 1 tbs. Dried Dill
- 1 tsp. Sea Salt
- 1 tsp. Black Pepper
- 5 Cups Chicken or Vegetable Broth
1. Put olive oil in stockpot over medium-high heat. Once heated, add all veggies except garlic. Stir for a few minutes. Add lentils, garlic, dill, salt, and pepper and cook a few more minutes until fragrant.
2. Add broth, bring to a boil, then reduce heat and simmer for 40-50 minutes until lentils are tender.
People are always asking “what should we do when we visit Chicago?” Well, it’s hard to know exactly, everyone’s different. Here are some of my favorite things. This map includes local history spots, museums, landmarks and tourist attractions, things to do and see, activities, food, drinks, and of course yummy treats. The icons are all clickable and include URLs so you can visit the websites to plan out your trip based on exactly what you like and want to see.
I used to always just steam broccoli. Then one day someone suggested I roast it. Whaaaaaaat? Ok. With some olive oil and some garlic. Sounds good, right? But once I got started doing it differently, I couldn’t stop, so I also added some herbs, chili paste, and soy sauce. OMG so good.
So, how do you make it, exactly?
I use frozen broccoli, put it into a baking dish, coat it with olive oil (I like a LOT of olive oil), add one or two cloves of chopped garlic, a sprinkle of my favorite herb blend, a teaspoon of chili paste, and a tablespoon of soy sauce. I roast it in a 400 degree oven for 20- 30 minutes. I like it crispy and roasty, you can cook it shorter or longer depending on how you like it.
You may never make broccoli any other way after this!