I posted a pic of this soup on Instagram recently, and afterwards, I had a few requests for the recipe. But, there is no recipe! I just tossed a bunch of ingredients in my slow cooker and this soup was the end result. I love hearty veggie soups and stews in colder months since it’s the winter equivalent of a meal-salad and keep me stuffed for hours. I’ve been enjoying the Trader Joe’s canned vegetable lentil soup a lot this winter, and decided to make my own big batch, since nothing is easier than soup in a slow cooker.
1 cup dry green lentils
5 carrots, diced
1 white onion, diced
1 bag string beans, trimmed and cut into bite sized pieces
1 white potato, diced
1 28-oz can diced tomatoes
4c vegetable broth
a few shakes of dried thyme
a few shakes of dried oregano
a few shakes of cumin
salt to taste
Place all ingredients in slow cooker (I have a large 6 quart one) and set to cook on low for 8 hours.
I’ve been seeing a lot of one-pot recipes for pasta and veggies lately. And while pasta is pretty easy to make as it is, it’s even more enticing to be able to make an entire one-pot meal, pasta-plus-veggies, without using multiple pots and pans. I modified this recipe to enjoy for lunch with Zacky all
Usually within a few minutes of waking up, my toddler asks for eggs, pineapple (“pie-noo”) and a mini-bagel. But eeeeevery so often he’ll throw me a curveball and ask for oatmeal. Or, when Funk makes a bowl for himself, Zacky winds up eating half of it. I decided to throw some variety into breakfast this
I came across this easy recipe for quinoa salmon fritters recently. It was actually the bloggers photo of these fritters cooked in a cast iron skillet that grabbed my attention. Funk got me a cast iron skillet for Hanukah this year and I am so, so excited to put it to use. Most of our
Happy holidays, readers!! Today I have a guest blog post from colleague-friend Melissa Halas-Liang, who has a delicious recipe for beet hummus. I have to admit, I love (love, love) beets, but hate the red mess. Whenever I eat beets, I buy the pre-cooked and peeled variety from Trader Joe’s or Whole Foods, which you
I originally pulled up a basic fried rice recipe with ingredients to make your own sauce. While I’m usually all about sauces from scratch, I was pretty pressed for time when putting together this meal, so I took the convenience route. Included in that route was getting pre-cooked, packaged brown rice. The key to good
This filling meal-in-a-bowl uses simple ingredients that, when paired, are incredibly flavorful, though the photo doesn’t do it justice! You can never go wrong with olive oil, lemon juice and sea salt. I rarely use leeks but loved them in this dish in place of onions, lending a similar flavor and no tears streaming down
On the 1st of December in Boston, it was amazingly warm. And by warm, I mean 53 degrees. My tastebuds suddenly switched back from wanting soups to salads, so I made a massive bowl of this hearty winter salad for lunch for the week. The only problem was, those warm temps lasted about a day.
File this recipe under: the best way to become the least popular person in the lunch room. It contains brussels sprouts and fish, which are pretty much the top two stinky ingredients (though delicious!) that nobody wants reheated in the workplace microwave. It’s hearty with favorite fall ingredients and protein packed with flaked canned salmon,
This barley and vegetable casserole was one of my favorite cold weather lunches ever, so I decided to whip up a variation using some more favorite fall ingredients like butternut squash and beets. This one pot (or pan?) meal takes hardly any time to prepare and makes enough to last one person lunch for the