Living in Panama City, Panama was easily one of the craziest things I’ve done in life thus far. It’s up there with sky-diving and straddling the side of a fjord in Norway. What crazy things do you like to do?
Needless to say, I love to travel and do crazy things. You know what else I love to do? Cook. It’s one of my favorite things to do! And it doesn’t matter if we’re in FL, back home in WI or on the road, I want to be cooking then, too.
What do you love to cook? Are you cooking lots of soups this month? I know I am. I love the warmth of them and I’m enjoying celebrating National Soup Month this January.
I first made this lentil soup when we were living in Panama. It’s so yummy and full of flavor. I love it for lunch or dinner and it’s great as leftovers, too.
- 8 ounces lentils
- 3 1/2 cups water
- 1 tablespoon avocado oil
- 1 carrot, chopped
- 1 onion, chopped
- 3 cloves of garlic, minced
- 2 tablespoons tomato paste
- 2 bay leaves
- 1/8 teaspoon dried rosemary
- 1/8 teaspoon dried oregano
- 1 1/2 teaspoon salt
- 1 teaspoon pepper
Heat a large saucepan over medium heat and add the lentils and enough water to cover the lentils by at least an inch. (This is water to cook the lentils, outside of the soup recipe.) Turn up the lentils and water and bring to a boil. Cook until tender, about 10 minutes. Drain the lentils and set aside.
Add the avocado oil, carrot, and onion to the pan and cook on medium heat for 5 minutes. Add the garlic and stir. Pour in the lentils, water, oregano, rosemary and bay leaves, stir. Bring to boiling and reduce the heat to low, cover, and simmer for 15 minutes.
Stir in the tomato paste, salt and pepper. Cover and simmer 45 minutes. Serve warm.
Dairy Option: Add 2 tablespoons parmesan cheese to top the soup
Like this recipe? Check out my other books, and watch for more to come!
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