The title of this post is a bit misleading — I’m pretty sure that I am not yet in the recovering phase of this illness (it appears that I might have the actual flu, not just a cold). But, I did go outside today because it was wonderfully and unseasonably warm and I couldn’t resist, and I felt a little bit better afterwards. I also made myself some lentil soup and I figured I’d share the recipe with you, because ’tis the season. It was comforting and wholesome, and my three-year-old gobbled it right up, too. I also think it tasted pretty good, though my tasting abilities are quite diminished due to a stuffy nose, so don’t take my word for it!
Adapted from Easy Lentil Soup (using the ingredients I had on hand)
1 tablespoon olive oil
2 medium carrots, peeled and small dice
1 medium yellow onion, small dice
2 heaping tablespoons minced garlic
1 quart vegetable broth
(or 1 vegetable bouillion cube dissolved in 4 cups of water)
1 1/4 cups lentils (any color except red), rinsed
1/2 teaspoon Italian seasoning
Heat the oil in a large saucepan over medium heat until shimmering, about 3 minutes. Add the carrot and onion and cook, stirring occasionally, until the vegetables have softened, about 10 minutes. Stir in the garlic and cook until fragrant, about 1 minute.
Add the broth, lentils, and Italian seasoning and stir to combine. Cover and bring to a simmer, about 15 minutes. Once simmering, reduce the heat to low and continue simmering, covered, until the lentils and vegetables are soft, about 15 minutes more.
Taste and season with salt or pepper as needed. If you prefer a creamier texture, purée half of the soup in a blender and add it back to the pot (I did this, and it was yummy).