Happy Monday! How was your weekend? Anyone feeling like they need to get back into the nutritional swing of things this week? Oh, and it’s a new month in which we welcome Daylight Savings and a new season, so hey—cheers to new beginnings.
Here’s another recipe featuring Redpack tomatoes. There’s still time to enter the giveaway. I’ll announce the winter on Thursday.
As I mentioned the other day, I’m obsessed with red lentils lately, and this soup had to happen. My favorite way to eat it right now is over steamed kale with hemp seeds sprinkled on top, but you can totally go the traditional route and just, well, eat it as is. Have a salad on the side to get in some greens, whatever. You could also try it with a poached egg on top like I did for breakfast the other day. Weird but good.
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 stalk celery, diced
- 1 carrot, diced
- 1 cup red lentils, rinsed
- 4 cups water (maybe more)
- 1 28-oz can crushed tomatoes
- Salt & pepper to taste
- In a large pot, sauté garlic, onion, and carrot.
- Add lentils and water. Bring to a boil. Lower heat and simmer on low until lentils are tender (about 15-20 monites), stirring occasionally. Add more water if needed.
- Add tomatoes. Bring to a boil again and then reduce heat to low. Cover and simmer about 30 minutes. Season with salt and pepper to taste.
Do you like red lentils? What food(s) are you obsessed with lately?