With all the Hoopla about Turkey Day we often forget that in between breakfast and the Big Event that there is another meal. With four small children telling them to grab some cheese and crackers is not an option. So I’ve come up with some easy make ahead options. I love Lentil Soup with Veggies. It’s healthy, light and does not use coveted space in the oven. Round this out with a grilled cheese and you have a great lunch in under 15 minutes- which can handily be eaten somewhere other then the kitchen.
Lentil Soup with Vegetables
1 Bag Yellow Lentils
2 medium yellow onions cut into a small dice
3 carrots peeled and cut into pieces length wise
1/2 head green cabbage chopped into small pieces
3 parsnips peeled and cut into pieces length wise
2 teaspoons olive oil
1 tablespoon salt
1 bay leaf
Rinse lentils in colander until the water basically runs clear- set aside. Heat a large pot or dutch oven over medium high heat. Add olive oil. Add veggies and saute for about 7 minutes until they just begin to soften. Add lentils, 8 cups of water, salt & bay leaf. Bring to a boil and reduce to a low simmer. Let simmer uncovered for about 1 hour stirring occasionally . Add additional water if gets too think. Taste for seasoning (this is when I add black pepper) and serve. This will keep in the fridge for a couple of days or freezes beautifully.
* On the Grilled Cheese front I like to mix up my cheeses and breads. Muenster and American are great together. Another popular combo in our house is Chèvre on Cinnamon Raisin bread. You can also, lay out a selection of cheese and bread and let everyone create there own adventure.
