I am slowly getting back into the blogging zone. I am no longer struggling with writers block as badly. I am over taking myself so seriously and it has helped me return to the creative side I had hidden away for a while. But still, there’s not been much for new posts lately and the real reason for that is because I am having issues with my go-to web-based photo editing site. It just keeps dying on me and so when I sit down to quickly edit a photo and publish a post, it never seems to happen. I’ve been able to make do with this post and later on when I get things sorted out I’ll touch up and label my photos better. If anyone has a good recommendation for a ‘user-friendly’ (read: easy to learn by doing, not by having to watch hours of tutorials) photo editing app/program (ideally, web-based) that seems reliable, please comment and let me know! I don’t do hi-tech photo editing here. I just mostly crop and label, so we’re talking pretty low-tech.
I wanted to use this chance to share a quick update about the fam-jam, but apparently I’m wordy and can’t seem to be concise. Chalk it up to #writerproblems, I guess. Here’s the really abbreviated version: Levi is great, Jonas is amazing. Everyone is doing well. We’ve got a busy summer ahead of us and a while yet before we figure out the next phase in our lovely little life. More on that to come in future posts I’m sure.
Meantime, here’s a no-makeup, hair undone, day at the park family-selfie.
And now, on to the recipe. I love lemony things. Dill is my favorite herb. Lentils are my go-to legume. And you all know how I feel about soup by now, right?
This soup may make it’s way into Volume 2 of my Soups recipe book, which I have been working on slowly but surely and have no set release date as of yet. Since I am kind of impatient I wanted to share it with you now.
It may not feel like soup weather now that summer is officially here but I feel like the bright lemon and dill flavors really feel fresh and satisfying any time of year, so it works!
- 1 tablespoon olive oil
- 1 white onion, diced
- 3 cloves garlic, minced
- 1 large potato, peeled and diced
- 1 large carrot, peeled and diced
- 1 bay leaf
- 2½ cups vegetable stock
- ½ cup red lentils
- 1 lemon, juiced (or 3 tablespoons of bottled lemon juice)
- ½ teaspoon ground cumin
- 2 tablespoons fresh chopped dill (or 2 teaspoons dried dill)
- Salt and pepper, to taste
- Heat olive oil in a large saucepan over medium heat.
- Add onion, garlic, potato and carrot. Salute for a minute or two until onion begins to soften.
- Add bay leaf, vegetable stock and red lentils. Cover and simmer until potatoes and carrots are tender, about 15 minutes.
- Reduce heat to a low simmer and add lemon juice, cumin, dill and salt and pepper. Simmer for 2 minutes and taste for seasoning.
- Serve hot.