One of my favourite recipes to make in the fall is Lentil Soup. It's hearty, delicious, and always a hit with my littles!
When I make lentil soup, I always make a double batch so that we can enjoy it for dinner with crusty bread and have enough leftovers to enjoy for lunch the next day. Just reheat the soup the next day and pack it in your child's thermos. I love to serve a butter croissant and fresh fruit on the side.
Tip: Separate the lentils from the broth before storing it in the refrigerator overnight because the lentils will absorb all the broth and become too mushy.
1 900ml Carton beef or chicken broth
2 540ml cans of lentils, drained & rinsed
1 medium carrot, diced
1/2 medium onion, diced
2 cloves garlic, minced
1/3 cup pancetta
2 sprigs fresh thyme
1 tablespoon apple cider vinegar
salt and pepper to taste
In a large soup pot over medium heat, fry the pancetta until golden and crispy. Remove from pan, set aside and discard fat.
In the same soup pot, cook onions until soft. Add garlic and cook until fragrant (about 1 minute). Add carrots, lentils, pancetta, broth, thyme, vinegar, salt & pepper and cook over medium heat 10-15 min. Taste and adjust seasoning to your liking.