January 2, 2011
It's been cold, rainy and -- thankfully -- really quiet here after the holidays, which means there's plenty of time for me to make warm soup to fill everyone's belly. Even though I've been in less of a rush than usual, that doesn't mean I'm not looking for ways to make life easier for myself in the kitchen. So, time once again to break out my crock pot! All I do is toss in some lentils, a few herbs and a mix of vegetables from the farmer's market and serve it with a dollop of herbed goat cheese on top, which the kids love swirling in to their soup. This recipe makes enough so that I can freeze half for cold, lazy nights when I don't have any time to cook -- which I anticipate happening quite a bit once school starts up again!
Accompaniments: plain yogurt, herbed goat cheese, feta cheese, crème fraiche or Parmesan cheese