Simple Dairy-Free Lentil Soup
1 32-ounce box of chicken or vegetable stock
4 cups water
1 bag dry lentils
1 diced medium onion
1 cup diced raw carrots
1/2 teaspoon of cayenne red pepper
1/2 teaspoon garlic salt
salt and pepper to taste
Pour stock, water, and rinsed lentils in a large pot. Bring indredients to a boil and add diced carrots, onion, herbs (I added a pinch of dried herbs as well as a handful of diced fresh herbs from the garden) and spices. Reduce heat and allow ingredients to simmer for 1 hour. Turn off heat and allow soup to rest on stovetop for another hour. Reheat as needed and serve with crusty bread and a fresh sprig of parsley as garnish. This soup is also even better a day later when you are crazed and barely have time to make yourself lunch!
AND in other news… I have just been brought on board to write for Luxury Travel Mom – a fabulous blog that focuses on all things family travel. Booking a trip this summer? LTM is the place to get some great ideas! Here is a link to my write-up of Tryall Club in Jamaica for LTM!