Lentil and Brown Rice Soup

I don't usually associate soup with summer. But when my cupboards were seemingly bare and dinnertime was upon us, I stumbled upon this recipe which included all the things that I regularly keep on hand. It is delicious, freezes well, and very simple and hearty.

5 cups chicken or vegetable broth
3 cups water
1 1/2 cups lentils, rinsed
3 carrots, chopped
1 large onion, chopped
1 large celery stalk, chopped (1/2 cup)
3 cloves garlic, pressed
1/3 tsp. dried basil
1 cup long grain brown rice
1 28 oz. can diced tomatoes
1/2 tsp. dried oregano
1/2 tsp. dried thyme
1 bay leaf
Salt and pepper to taste

Bring all ingredients to a boil (except salt and pepper). Reduce heat; cover and simmer, stirring occasionally for 45-55 minutes or until lentils and rice are tender. Remove bay leaf and discard. Add salt and pepper. Serves 8-10.

Ode to the Omelet

Omelets are wonderful way for a woman to get her protein, calcium, and even all the goods in green leafies for either breakfast or lunch! I am no omelet expert at all but this is what I have been eating lately and thought I would share the energy with you!

2-3 eggs, whisked with a little water
Shredded cheese (cheddar, colby jack, mozzarella, parmesan)
Garlic salt
Baby Spinach

Pour into a small saute pan over medium heat and let sit until edges get firm. I sprinkle a handful of whatever grated cheese I have on hand on one side of the eggs along with a sprinkling of garlic salt and a small handful of baby spinach! Use a flat spatula to gently fold 1/2 of the eggs on top of the other half (does that make sense?!) I also tilt the pan towards the spatula while I do it so that the egg slides onto the spatula. Let cook for a few minutes on lower heat and then flip and let a cook just a little longer so that there is some light browning.

Enjoy!