Happy National Peanut Butter day!
Just looking at that picture makes me drool 😀
I only discovered today’s PB day at 4 pm, otherwise I would of planned a day full of peanut butter-y meals; I did get my fair share, though: I tried a recipe for chickpeas peanut stew last night and loved it and had leftovers for today. I hope to post the recipe soon because I loved it!
Today though, I wanted to post a recipe for a soup; I made this recipe last week on a cold night because in need of some serious comfort food and was lucky enough to be rewarded with this awesome soup.
I’m not the biggest fan of soup: the idea of basing my whole meal on liquids doesn’t appeal too much to me, even if I’ve already tried the soup and know I like it…I just can’t fully appreciate it until I’m actually eating it.
Does that make any sense? 😀
Lentil Potato Soup
This makes for aprox. 5 servings
3 small onions
1 cup chopped celery stalk and leaves (mine were frozen)
8 cups water
2 garlic cloves, cut in half
3/4 cup red lentils, dried
5-6 medium potatoes
1 tsp dried parsley
1/8-1/4 tsp pepper, according to taste
salt, to taste
1 tsp thickening agent (optional)
drizzle of olive oil for serving
Finely chop the onions and carrots, place on a stove top pot with the water, celery and garlic. Allow to boil for 25-30 minutes.
Add the dried lentils and cook for 25-30 minutes.
Dice the potatoes, add to the soup and stir well. Add the salt to taste, and cook for another 10-15 minutes, until the potatoes are tender.
Add seasonings and, optionally, thickening agent, adjusting to taste if needed. Cook for 2-3 more minutes, remove from stove top and drizzle with some oil.
One delicious iron and protein rich bowl of comfort food!