Lunch

One of the best things about working from home is being able to make myself lunch every day. Like, really make something, not just a sandwich. Today I made a curried carrot and lentil soup. I picked up some carrots at Bergey’s Breadbasket Produce in Chesapeake yesterday and I also had some left over lentils from dinner last night that were already cooked. I sautéed some onion, garlic and three medium carrots in olive oil, curry powder, salt, pepper, oregano, fresh parsley and a dash of coriander. When they were tender I threw in a dash of red wine and balsamic vinegar and let that reduce, then added a can of stewed tomatoes with their juice – roughly chopped and let that simmer for 20 minutes. Then I added a cup of homemade chicken broth and let simmer another ten minutes and finally added about a cup and a half of cooked lentils, stirring to combine well. Let this simmer until warmed through and the carrots are tender but not mushy. Serve with more fresh parsley and cayenne pepper (if you’re a heat freak like me). Now that’s lunch!

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