Wednesday, January 15, 2014


I found a recipe somewhere for soup. It sounded good. I forgot an ingredient, and I didn't have two ingredients. It was so-so.

Then I made soup again, but I changed it. Made it better. Used up some things that needed to get used in my fridge. I suggest you make this with whatever you've got laying around that needs to get used up and make it your own!

Yeah, I took one picture, and it was a Snapchat. Sue me.

Pantry Raid Lentil Soup

4 1/2 cups water and 3 chicken bullion cubes OR 36 ounces of chicken or vegetable broth
6-8 baby carrots, diced
1 medium onion, diced
2 stalks of celery, diced
2/3 cup dried lentils

2 tsp dried parsley OR 2 Tbsp fresh parsley
1 Tbsp brown sugar
1 Tbsp red wine vinegar
1 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1/2 tsp thyme
1/4 tsp dill
1 pint of chopped tomatoes with juice
1 can red kidney beans, rinsed and drained
2 cups chopped fresh kale
1 cup chopped fresh spinach

  1. In a dutch oven, combine water and bullion cubes/broth, carrots, onion, celery, and lentils. Bring to a boil.
  2. Reduce heat, cover and simmer for 20-25 minutes or until vegetables and lentils are tender.
  3. Stir in remaining ingredients. Return to a boil. Reduce heat and simmer uncovered for 5 minutes.

Also, let's just disregard that I'm exceptionally bad at blogging and haven't added to this blog in 2 years. I'll bring you up to speed on what has changed: K and I got married; I left the movie theater and went back to the library, then I left that library for a big kid job at a different library; Felix, my sweet little kitty had to go over the rainbow bridge as they say (and I miss her every day); We got two little dumb dumb kitties from the shelter who have turned into sweet, loving, and mischievous cats.

Something that hasn't changed: I have the best friends in the world. 

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