MOnday, Nov 1st, 2010

Wow! It's November already??? I'm looking for today's photos and realized that I was looking through October, lol.

Breakfast: Cinnamon Danish
Lunch: Leftovers since kids are in school
Dinner: Us - Lentil Soup with Cheddar Biscuits, Kids - Macaroni and Cheese

Eva's Lunch and Snack: Snack was popcorn and goldfish; Lunch was Tortellini, grapes, steamed crisp broccoli, and string cheese.

Oh! This soup was delish! from one of my favorite cooks, Giada De Laurentiis.

Lentil Soup Recipe
courtesy Giada De Laurentiis
Prep Time:10 minInactive Prep Time:--Cook Time:1 hr Level:Easy Serves:6 servings

Ingredients
2 tablespoons olive oil, plus extra for drizzling
1 medium onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, chopped
Salt and freshly ground black pepper
1 (14 1/2-ounce) can diced tomatoes
1 pound lentils (approximately 1 1/4 cups)
11 cups low-salt chicken broth
4 to 6 fresh thyme sprigs
2/3 cup dried elbow pasta
1 cup shredded Parmesan
Directions

1. Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.
2. Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper, to taste.
3. Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.