Now, suddenly we appear to be heading into a bit of spring weather followed by a possible snowstorm.
Even though I am feeling like I may get whiplash, I have to admit that the spring-like days will be my favorites.
Days in the '60s after wind chills below zero will feel amazing. I will definitely be leaving my cocoon.
I plan to stock up at the grocery before Saturday so that if we do get a storm I will be prepared for another brief spell at home.
Lentil soup has been on my mind for the last few days and I can't imagine any better way to spend a cold snowy day than enjoying some homemade soup and gluten free cornbread.
Just in case you can't get by to join me here is my recipe for the soup.
LENTIL SOUP
1 tsp. vegetable oil
1 onion diced
2 garlic cloves minced
2 carrots sliced
6 cups vegetable broth
1 cup dry lentils
1/4 tsp. pepper
1/4 tsp. dried thyme
2 bay leaves
dash of salt
1 T lemon juice (optional)
In a large pot saute onions, garlic, and carrots in oil for three to five minutes until onions turn clear.
Add broth, lentils, pepper, thyme, bay leaves, and salt. Bring to a boil.
Reduce heat to simmer and cover. (I leave the cover slightly off) Cook for about 45 minutes until lentils are soft or longer if you have the time.
Remove bay leaves and add lemon juice if desired.
Truth be told a day of watching it snow wouldn't be so bad. The smell of simmering soup on the stovetop and cornbread baking in the oven sounds perfect.
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