Red Lentil Soup

"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

Red Pepper and Broccoli Quinoa

This is one of my go-to favorites for a quick, healthy, and satisfying lunch. It's light and refreshing and the ingredients are usually in the fridge around here, so it's a snap to throw together.

Notes: I cook a big batch of chickpeas every so often and keep them in plastic bags in the freezer. Frozen beans thaw quickly and are great for tossing in recipes like this. As for the roasted red pepper, you have a few options: you can used jarred peppers from the store (great for off-season), you can roast your own in the oven, or (my preferred method) saute a chopped one with a little olive oil until tender.

Adapted from Sprouted Kitchen