Sunday, July 7, 2013

Blast from the past...Monk Food aka Lentil Soup

The following post is from March 13, 2008 this is my now 15 yr old! Not many things have changed! She still loves to cook, and still is a picky eater! :0)

Monk food

Yesterday we read Chapter 3, volume II, Story of the World. This chapter addresses the spread of Christianity to Britain. One of the suggested activities was to prepare Lentil soup. I have never had lentil soup but loved the idea of eating as the monks would. We ever pretended it was butter so we could have butter on our bread! Emily could not get over that the monks were not allowed butter on their bread nor that they were not allowed to meat at breakfast. "No sausage or bacon? Poor them!"

Emily loves to help in the kitchen and this was no exception. She loved chopping all the veggies, adding the lentils and watching the spinch wilt. The lentil soup was wonderful and easy to make. Emily on the other hand has a different opinion, can you say YUCK! Did I mention that Emily is an extremely picky eater? At least she tried the lentil soup.
Because we are a larger family I doubled the recipe for lunch tomorrow. Well that was the plan, for evening snack Jeff, Sarah Elizabeth and I had another bowl. At Sarah Elizabeth's suggestion a few bowls were shared with their Godmother and Godfather, they called to say the soup was yummy! So there was no soup left over for lunch! ;0)

Lentil Soup

1 onion (we used a vidalia)
2 carrots, chopped
2 cloves of garlic
1 bay leaf
1 (14.5) can crushed tomatoes
8 C water
2 Tbs. vinegar
1/4 C of olive oil
2 stalks of celery, chopped
1 tsp. dried oregano
1tsp. dried basil
1 C lentils
1/2 C spinich, rinsed and thinly chopped
Salt and ground pepper to taste

*Note: I added 2 Tbs. Johnny's Season (we sprinkle this on about everything!)

In a large soup pot, heat the olive oil over medium heat. Add onions, carrots and celery; cook until stir onions are tender. Stir in garlic, bay leaf, oregano and basil; cook for two minutes.

Stir in lentils, add water and tomatoes. Bring to a boil. reduce heat,a nd simmer for at least one hour. When ready to serve, stir in spinach and cook until it wilts. Stir in vinegar, and season to taste. Enjoy!
This makes about 6 servings.

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