What’s-in-the-Fridge Lentil Soup
1 T butter
3-5 stalks of celery, chopped
3 medium carrots, chopped
1-1/2 T sage, fresh or dried
2 tsp thyme
5 cups water
1 T salt
1 can (14.5oz?) diced tomatoes
1 cup brown lentils
1-2 T balsamic vinegar1. Saute celery in butter until soft. Add sage and thyme.
2. Add water, carrots, tomatoes, salt, and lentils. Simmer until lentils are soft, about 30 min.
3. Blend the soup in batches until desired consistency.
4. Add vinegar (and salt/pepper if desired) to taste.Serve with parmesan cheese and crunched-up crackers.
Today was my first day of orientation at my new job. It was just basic hospital-wide orientation, lots of speakers to listen to and videos to watch, but so far, so good.