Breakfast was Oikos Nutty granola (no milk) and a quarter of a cantaloupe.
After this I went to my mom's house.
Lunch was late. On Saturday night, my boyfriend and I went to our favorite Greek restaurant. I ordered the vegetarian platter and brought nearly everything home. So for lunch I had a falafel dipped in hummus.
and mujadarrah (didn't eat the grape leaves)
and a banana
Lentil soup from Food Network's Giada de Laurentiis
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 garlic cloves, chopped
- Salt and freshly ground black pepper
- 1 (14 1/2-ounce) can diced tomatoes
- 1 pound lentils (approximately 1 1/4 cups)
- 11 cups low-salt chicken broth
- 4 to 6 fresh thyme sprigs
- 2/3 cup dried elbow pasta
- 1 cup shredded Parmesan
Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.
Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper, to taste.
Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.
My changes: I added a tiny bit of andouille sausage, an ear of fresh corn, and green onion. Also I used fresh tomatoes because we didn't have any canned, and I omitted the celery for the same reason. Served with cornbread. This recipe makes a huge amount!