lentil soup

I think I could eat soup every day. I really love soup, it's so easy to make, so easy to tweak, it's overall perfect. Lentil soup is one of my favorites; lentils are chock-full of fiber, minerals, and tons of protein! Filling and healthy at the same time, this soup is made within an hour and a half!

Ingredients (for 6 servings):
1 onion, diced
2 carrots, chopped
1 stalk celery, diced
3 cloves garlic, minced
4 slices bacon *optional*
1 potato
1 tsp dried basil
1 tsp dried oregano
1 bay leaf
1 tsp fresh cilantro
1 28 oz. can crushed tomatoes
4 cups chicken stock
1 lb lentils
Salt & pepper
1 tsp vinegar
1 lb pasta of choice *optional*

Directions:
1. In a large pot, drizzle enough olive oil to coat the bottom. Add diced onion, carrots, celery and stir for 7 minutes. 
   

2. Add garlic, bacon, potato, and herbs. Mix to coat.
 

 

3. Add lentils, tomatoes, 28 oz of water, and chicken stock.

4. Bring to a boil, cover & simmer for 1 hour, stirring every 20 minutes.

5. Add a quick splash of vinegar, salt & pepper and serve warm!

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lasagna soup

This soup will confuse you for days...looking just like any other normal tomato-based soup this one actually tastes exactly like LASAGNA! What?! Truth. Try it, you'll see.

Ingredients (for 6 servings based on this recipe):
4 tsp olive oil
1 1/2 lb spicy chicken sausage
3 onions, chopped
4 garlic cloves, minced
1 tbs dried oregano
1/2 tsp crushed red pepper flakes
4 tsp tomato paste
1 28oz can diced tomatoes with garlic
1 14.5oz can crushed tomatoes
2 bay leaves
4 cups chicken stock
2 cups water
1 lb fusilli pasta
2 tbs chopped fresh basil
Salt & pepper to taste
8 oz ricotta
1/2 cup grated Parmesan cheese
2 cups shredded mozzarella cheese 

Directions:
1. Heat olive oil over medium-high heat. Add onions and sausages. Stir and cook until browned, about 8 minutes, chopping sausage with the spoon as they soften.
 

2. Add minced garlic, oregano, and red pepper flakes. Stir to coat, cook another 2 minutes.

 

 

3. Add tomato paste and stir to thoroughly coat. Cook for another 4 minutes.

4. Add diced & crushed tomatoes, bay leaves, chicken stock, and water. Bring to a boil, reduce to a simmer, cover and cook for another 30 minutes.

 

5.  After the 30 minutes, mash sausage with a potato masher while separately cooking the pasta.

6. Add cooked pasta to the soup along with chopped basil, salt & pepper.

7. Add half of the shredded cheeses to the pot, turn off heat and stir. Disperse remainder of cheeses to individuals bowls. Ladle and serve

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