After our last blender broke in a tragic frozen mango daiquiri incident, my roommates and I spent a few very sad months without any type of blending/chopping/mixing device. But after a sad, long flu and far too much time at home, I realized it was time to invest in a new Magic Bullet, which has since become my best friend, just another way to become a twenty-something grandma... (No, I’m not being paid to write this, but if you work for Magic Bullet and want to hire me to promote blending things, I’m here!)
While, it’s highly likely that in the next few weeks I’ll forget how to chew, that’s not enough to convince me to stop blending my food. Everything from pancake batter to sauces to soups, my kitchen spoons have seen a lot of action this month.
Though blended Mac and Cheese isn’t quite the same (and perhaps my only reason for using a fork this past week), warm, not-solid food and I have become inseparable this winter.
Lentil Soup Recipe:
- 1 tbs olive oil
- 1 carrot sliced
- 3 cloves of garlic
- 4 cups vegetable broth (I used Better than Bouillon)
- 1 cup dry lentils
- 1 tbs herbs du Provence
- 2 bay leaves
- salt & pepper to taste
In a large pot, heat the olive oil and sauté the garlic and carrot until the garlic is fragrant and carrots are soft (about 5 minutes). Add the vegetable broth, lentils, and seasonings. Cover and simmer on low heat for about 45 minutes. Remove bay leaves and blend until smooth. (Note: soup thickens when stored in the fridge, heat with a few additional tbs of water for optimal consistency).
More blended recipes to come!