Lentil Soup

Lentil Soup

2 tablespoons extra virgin olive oil
1 1/2 cups cooked onion (from Freezer)
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
3 garlic cloves, minced
2 cans chicken broth*, or homemade broth
1 cup water
1 1/2 cups dried lentils
1 tsp. dried dill
2 bay leaves
1 dried red chile pepper, or a dash of crushed red pepper*
1 (8-ounce) can tomato sauce
2 tbsp. balsamic vinegar
3/4 tsp. salt
1/4 tsp. freshly ground black pepper
Adobo to taste
4 ounces crumbled feta cheese (for garnish, if desired)
In a Dutch oven, heat oil and saute celery and carrot until tender. Add thawed onion from freezer and minced garlic. If using a slow cooker, transfer to slow cooker. Add all remaining ingredients except vinegar, salt, pepper, and feta cheese and heat to a simmer. Cook on the stovetop for 30 minutes or in a slow cooker until lentils are tender. Stir in remaining ingredients except feta. Discard bay leaves and chili (if using) and serve garnished with crumbled feta cheese.

Got this one from 'Menus for Moms' and made it for dinner tonight. It was really good, even Sarah liked it. I did change a few things, but it is a spicy soup...even after cutting down on the black pepper.

Sarah says that I make the best food in the whole wide world...lol. She knows how to butter me up.