Well, today was our grocery shopping day to cover the next two weeks. It’s a good day because I get to see the shelves and fridge get full again, but I’m usually tuckered out by the end of the day. This usually causes me to order a pizza or make PB&J’s, or just tell everyone that it’s “fend-for-yourself-night.” It never fails, regardless of how healthy of a menu I’ve planned, shopping day always ends with us eating junk.
However, today I did not give in to my tired mind and achy feet and cooked something good and hearty for the fam. I had this recipe in my binder and I believe it came from the Food Network Magazine by the look of the page. It turned out really good and everyone, including the baby, loved it! That, my friends, is what we call a success.
Lentil Soup with Peas and Ham
1 Tbsp. EVOO
3/4 c. diced ham
1 medium onion, chopped
3 Tbsp. chopped fresh dill
2 stalks celery, diced
2 medium carrots, diced
1 lb. Yukon gold potatoes, diced (about 3-4 medium potatoes
salt and pepper to taste
4 cups low-sodium chicken broth
1 c. dried yellow or red lentils, picked over and rinsed *
1 c. fresh or frozen peas (thawed if frozen)
3 Tbsp. plain yogurt
Heat the olive oil in a large pot over medium-high heat. Add the ham, onion, and 2 Tbsp dill; cook, stirring frequently, until the onion is golden, about 5 minutes. Add the celery, carrots, potatoes, 1/2 cup water, and 1/4 tsp each salt and pepper. Cover and cook, stirring occasionally, until the vegetables are just soft, 8 to 10 minutes.
Add the chicken broth, 1-1/2 cups water and the lentils; cover and bring to a simmer. Uncover and cook until the potatoes are tender and the lentils begin to all apart, 12 to 15 minutes. Stir in the peas, yogurt and remaining 1 Tbsp dill. Ladle the soup into bowls.
Per serving: Calories 428; Fat 7g (Saturated 1g); Cholesterol 36mg; Sodium 649mg; Carbohydrate 62g; Fiber 12g; Protein 28g