In review, it was more accurately a jellybean and chocolate bunny hangover. Rising at 5:30 a.m. to teach my exercise class was a minor agony, but I felt worlds better post-workout.
Perhaps I’m giving my Easter day a negative spin; I don’t mean to. It was beautiful here in Texas, bright, sunny and cool, and the azaleas in our yard (we’re known for them round these parts; oh heavens, I almost felt a “y’all” coming on) are in full bloom.
Church was good (Easter hymns are some of my favorite) but I grumbled at Kevin on the way, petulant from failing to iron my clothes the night before and, consequently, not having time to eat breakfast, nor properly smear on some makeup.
But once settled into the pew, I was cheered, a state elevated further post-service watching Nick hunt for candy-filled eggs. We later ate with gusto with some good friends and, by 8 o’clock, I would have called it a day—if I hadn’t procrastinated on some other work in the queue. I didn’t hit the pillow until about 9:45.
But today is a new day, and I thought I was in good shape for it following the morning exercise, but I’ve been happily sluggish, even through my afternoon pilates class (I hope they didn’t notice; I tried to disguise it as best I could). I apologize for this post having an equally lethargic tone. It’s just one of those days. T
o perk things up, I’ll share a new first from my class today: as I rolled back on my mat, aiming to elicit a sense of focus and calm, a handful of Cheerios tumbled out of my pocket (or cleavage; I can’t be certain of which). Here’s to motherhood for keeping me humble.
I am delinquent in making a run to the grocery store, so I settled on making a healthy, nourishing soup with what I had on hand. My jar of split red lentils provided my primary inspiration.
I love how quickly split red lentils cook (they start falling apart in about 20 minutes). They are ideal for soups of all kinds, adding a substantial amount of protein, plus rich texture. For this meal, I made an ultra-simple, but so delicious, red lentil and tomato soup, which has—wait for it–only 3 ingredients! Really and truly. I paired it with some homemade cornbread and it was a perfectly blissful meal: healthy, easy, frugal, and delicious, just what a busy Monday needs.
Bets of all, I was able to make it on no time flat and get back to baby-play with Nick amongst the azaleas. Happy eats, everyone!Print
A quick, easy and hearty red lentils and tomato soup, made with only 3 ingredients!
- 5 cups water
- 1 cup split red lentils, rinsed and drained
- 1 28-ounce can crushed tomatoes (use a high quality brand, such as Cento)
- 1 tablespoon Italian herb seasoning
- fine sea salt and freshly ground pepper
- Bring the water to boil in a large saucepan set over high heat. Add the lentils. Reduce heat to medium-low and cook, uncovered for 20 to 25 minutes until lentils are falling apart. Add the crushed tomatoes, herb seasoning, 1/4 teaspoon salt and 1/8 teaspoon pepper. Reduce heat to low and simmer, partially covered for 15 minutes longer.
- If desired, puree the soup using an immersion blender. Adjust salt and pepper to taste.
Storage: store the cooled soup in an airtight container in the refrigerator for up to 5 days or the freezer for up to 6 months.
- Category: Soup, Entree
- Serving Size: 1 cup
- Calories: 135
- Sugar: 4.5
- Sodium: 272
- Fat: 0 g
- Saturated Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 9 g
- Protein: 14.5 g
- Cholesterol: 0 mg