Lentil and Bacon Soup #SundaySupper

Today for Sunday Supper we talking about dishes that keep you warm. Which is a perfect topic to cover on this cold, wet dreary day. I don’t know about you but I don’t tend to eat a lot of soup during the summer, I do love it but I don’t really think about making it. But I go crazy for it come winter time. There is something about a bowl of hot soup that just warms you from the inside out. I have a lot of soup and stew dishes that I tend to stick to during the winter but this time I wanted to find something different. Other then in a potato soup I had never really used bacon in a soup before. And after trying this one I think I have been missing out all this time. The thick cubes of bacon with the lentils and just enough heat to add warmth made this a perfect soup for a cold rainy day. But just a warning, when a recipe calls for a certain kind of lentil before you substitute it make sure it will yield the right results. I actually had to make this recipe twice for this posting because the first time I just substituted the red lentils for some green ones that I had on hand. But green lentils don’t break down so the first result was too brothy and didn’t give you the stick to your bones feel I wanted. I tend to substitute without thinking sometimes and it was a good lesson to remind me to stop and do research if I am not sure. But round two was absolutely delicious.

Lentil and Bacon Soup

1 Tbsp olive oil
1 onion , diced
140g (5 oz) bacon lardons, cubed
1 carrot (about 120g), finely diced
1 tsp ground cumin
1/2 tsp turmeric
2 garlic cloves , finely chopped
1 chilli , sliced
2 low-salt stock cubes
250g (1 1/4 c.) dried red lentils , rinsed
recipe from BBC Good Food

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Lentil and Brown Rice Soup

During the week I keep my sanity by preparing both my husband and I’s lunches for the following day after I put the baby to bed. That way I don’t need to stress about it the next day when I am trying to juggle taking care of Morgan and getting other work done. It keeps my life simple. But come the weekend this neat, little schedule that I so easily keep during the week seem to go out the window. I never feel prepared come lunch time and more often then not am left scrambling when it comes to 12 o’clock and I am feeding Morgan her lunch and Chris looks at me and says, what do we have to eat? Now don’t get me wrong, my husband isn’t the type of person that thinks that cooking is a woman’s job and is more then capable of making his own meals. But I do all of the shopping so I am the one that knows what we have and don’t have. And I love him but Chris just can’t look in the fridge and think, oh I could combine this and this and make that. He looks in a fridge and if he doesn’t have any inspiration in a few seconds he announces that we have no food. On nights that he cooks he always insists on going to the store rather then looking at what I have and just making something with that. But I am okay with that, I know that isn’t his strong point and I am fine with our roles. But it is frustrating when I don’t plan properly and am left having to think of something on the spot. Which is why I love soup. Soup is one of those things that you can easily use what you have on hand and as long as you have a good base it is good every time. This particular recipe is an old staple of mine from my Sonoma Diet Cookbook. A almost always have everything on hand and just change what I top it off with depending on what is in the fridge. This time I used avocado, but I often top it off with a bit of grated Parmesan.

What is your easy default lunch idea for busy days?

Lentil and Brown Rice Soup

1 Tbsp olive oil
1 medium Onion
6 cloves Garlic, minced
1.8 liters (8 c.) reduced sodium vegetable stock
100g (1/2 c.) brown rice
2 cans of chopped tomatoes
150g (3/4 c.) dry brown lentils
2 large handfuls of spinach, roughly chopped
1 Tbsp dried thyme
1 Tbsp dried oregano
1 Tbsp lemon juice
1/4 tsp pepper
1 avocados, diced

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