Red Lentil Soup

Nov 5, 2011




"Can you believe the surprise!?" my 7-year-old brother asked as he came up the stairs. 

The first snow of the season amazed us all as we climbed out of bed this morning. A half-inch layer of beautiful white fluff veiled the yard and surrounding homes.

It happens every year, but for some reason the first snow of the cold months seems to fill us all with wonder. But how can it not? Glistening and shimmering, creating a pristine white blanket over the earth, you can't help but pause by the window for a moment to take it all in.

The snow outside was the perfect excuse to make a big pot of warm soup for lunch. This lentil and rice soup is a snap to throw together - not fussy at all. Just throw it all in the pot and let it simmer away. Thirty minutes later, throw in a bit of salt, ladle your bowl full, and top it off with delicious things (aka: toasted almonds, crumbled feta, and a bit of extra-virgin olive oil).

I love warm soup.

And I love sparkling snow.

Notes: I make this soup frequently and love it more every time. The toppings are what round everything out just perfectly, so I highly discourage leaving them off. In case you are wondering, this soup freezes very well, which is always nice.

Inspired by this recipe


5 friendly note(s):

  1. This looks really delicious and comforting!

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  2. I love red lentils because they cook up SO quickly. This recipe looks lovely. Stay warm!

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  3. such a comforting soup on a snowy day.
    and the crumble feta on top, yum!

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  4. Here is snowing and this soup is like medicine to my soul.........

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