Butterface Soup (photo intentionally left out)
Aromatics (onions, carrots, celery, garlic)
A big box of chicken broth
8 oz bag of lentils
1 can cannellini (white) beans
1 can vacuum packed corn (it's crisper)
Seasonings of your choice (salt, pepper, parsley, and a big squirt of sriracha)
1. In a stock pot, cook the aromatics in a splash of olive oil on med-low until clear. I always add the garlic when the other stuff is almost done for fear of it browning.
2. In another pot, cook your lentils most of the way (30 ish minutes) in water or add a little bullion for extra flavor.
3. Dump your cooked lentils, canned veggies, and chicken broth into your aromatics.
No kidding, this is an unattractive soup, especially when puréed for the kiddos. But the beans and lentils become creamy, it has the classic hearty chicken soup flavor, and it's full of fiber and protein to boot. I'm sure this will get another turn or two in my house this fall.