January 15
With the Holidays Behind
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- Crockpot Lentil Andouille Soup [View Recipe]
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Ingredients
- 1 cup lentils
- 2 cups stock
- 1 small onion
- 1 clove garlic
- 1 stalk celery
- 1 link sausage
- 14.5 ounces tomatoes
Instructions
We start by sorting through and rinsing the lentils. We add them to our small, 2½ quart crock-pot along with the beef stock. Next, we halve, peel, and chop the onion—yielding ¾ cup. We smash the garlic clove, discard the peel, and finely mince. We chop the celery—yielding, 6 tablespoons. We also quarter the sausage lengthwise and slice.
We add the onion, garlic, celery and sausage to the crock-pot and then stir in the crushed tomatoes. We stir, cover, and cook on low for 10 hours until the lentils are tender.
We taste for salt and serve.
- Leftovers from Red Robin
Everyone was home for this Martin Luther King Jr. holiday, so we began the day at Port Discovery (along with half the metropolitan area families). Everyone enjoyed themselves—the baby most of all. She's gotten much better with other kids and climbing stuff.
Afterwards we headed up to a local pizza joint for lunch. The kids all ate (pleasantly). Our son even ran in to his teacher who recognized his talking, "I thought I heard your voice!" Our son played shy claiming, "I wasn't sure it was her".
The afternoon was even more exciting—the kids played video games (and a little outside) while the adults cleaned the gutters.
In addition to the lentil soup for supper, we had leftovers from a weekend dinner at Red Robin (a celebratory meal for our daughter's piano recital success).