Soup Making

Well, it seems that my project lethargy continues, so my son has stepped up to the plate to fill our family's quota of "making stuff."  In his history book he is reading about how Christianity spread out from the former Roman Empire into the rest of Europe.  The book had a discussion on monastic life and suggested that the student make a "Monk's Meal" to get a little idea of what it felt like to be a medieval monk.  Ian jumped all over that idea, He decided to make a simple Lentil Soup.

 He practiced some knife skills, cried a few tears over the onions, reviewed doubling fractions (the recipe was way too small), and produced a pretty tasty end product.

Bonus for me: I didn't have to make supper!  Next time I'm going to teach him the medieval habit of "washing up."

Lentil Soup Recipe:

1/4th cup Olive Oil\

1 onion, chopped

2 carrots, diced

2 stalks celery, diced

2 cloves garlic, minced

1 bay leaf

1 tsp. dried oregano

1 tsp. dried basil

8 cups water

1 cup dried lentils

1 can (14.5 oz) can crushed tomatoes

1/2 cup spinach, rinsed and thinly sliced

2 TBSP. vinegar

salt and pepper to taste

1. In a large soup pot, heat the oil over medium heat.  Add onions, carrots, and celery; cook and stir until onions are tender.  Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.

2. Stir in lentils, and add water and tomatoes.  Bring to a boil.  Reduce heat and simmer for at least 1 hour.  When ready to serve, stir in spinach and cook until it wilts.  Stir in vinegar, and season to taste with salt and pepper. Makes 6 servings