Sad, but true.
I'm going to miss my evening uniform of shorts and tank tops, warm evening
exercise walks, lounging by the pool and all of the fresh berries and garden veggies.
Oh and the zinnias. I'm really going to miss them!
But on the bright side it is pumpkin, scarf, boots and soup season. So yay for that!
Speaking of soup, can I tell you how much I LOVE my Le Creuset soup pot!
It's the most beautiful color of amethyst and it makes me want to make soup all the time!
Bob's Red Mill sent me a bag of red lentils and I couldn't wait to use them in my
first soup recipe of the season. Lentils are full of fiber and protein and so good for you!
This was my first time using red lentils, normally I go for green or brown varieties.
Red lentils seem to taste slightly sweeter and nuttier than brown or green lentils.
I can't wait to try them in some other recipes.
Want to know what goes great with lentil soup? Corn muffins!
I made mini cornbread muffins healthier by using Stonyfield Greek Yogurt
instead of oil. The result is a light and airy mini muffin that tastes so good
with the hearty, warm soup. I'll be making this combination a lot over the
fall and winter months! Goodbye summer. I will miss you!
Lentil & Pasta Soup
2 T olive oil
1 medium onion, chopped
2 carrots, peeled and sliced
2 celery stalks, chopped
2 garlic cloves, minced
1 (14.5 oz) can petite diced tomatoes
8 C chicken broth
3/4 C Bob's Red Mill red lentils
1 cup corn (I used fresh off the cob)
4-6 sprigs thyme sprigs
2 bay leaves
2/3 C whole wheat pasta shells
salt and pepper to taste
Heat oil in a soup pot over medium heat. Add the onion, carrots and celery.
Add the garlic, salt and pepper and saute until vegetables are tender, about
5 to 8 minutes. Add the canned tomatoes and lentil, mixing to combine.
Add the broth and stir. Add the thyme sprigs and bay leavesand bring to a
boil over high heat. Cover and simmer over low heat until the lentil are
almost tender, about 30 minutes, Stir in the pasta. Simmer until the pasta
is tender, about 8 minutes. Season with salt and pepper. Remove thyme
and bay leaves before serving.
Yogurt Cornbread Mini Muffins
1/2 C whole wheat pastry flour
1/2 C Bob's Red Mill medium grind cornmeal
2 T sugar
1/2 tsp. vanilla extract
1 tsp. baking powder
1 tsp. salt
1/4 tsp. baking soda
1 large egg
1 1/2 C Stonyfield Greek Yogurt
1 C frozen corn kernels, thawed
Preheat oven to 425 degrees. Spray mini muffin pan with cooking spray.
In a mixing bowl, combine flour, cornmeal, sugar, baking powder, salt
and baking soda. In a small bowl combine egg, yogurt and vanilla.
Add wet ingredients to the dry, mixing just until combined. Fold in corn
kernels. Using a small cookie scoop, fill muffin cups with batter.
Bake 8-10 minutes or until a toothpick inserted comes out clean.
Cool muffins in the pan for about 5 minutes before placing them on a
cooling rack. Serve warm. Store leftovers in an air-tight container
for 2-3 days.
This post was created in partnership with Stonyfield and Bob's Red Mill.
As always, all opinions are my own.