Here is a fun new series with family dinner ideas! This one was inspired by cleaning out my refrigerator. The first thing I thought of after seeing the mushrooms and mirepoix ingredients (see below) was soup. But I spotted a few other odds and ends like bread and eggs and added those to the menu, too. I served dinner tapas-style. Meaning it was a meal with a few small dishes instead of one big entree.
The Lentil Mushroom soup is very easy to make and it is based on using items that most people have in their pantry and refrigerator or they are inexpensive to buy and it is all easy to make.
- 1 tsp olive oil
- 1 onion, peeled and chopped
- 1 cup diced celery
- 1 carrot, peeled and chopped
- 2 cups sliced or quartered mushrooms
- 2 cups lentils
- 4 cups of low-sodium vegetable broth
- 1 tablespoon Italian seasoning
- 1 tsp garlic powder
- fresh parsley for garnish
- fresh thyme for garnish
Heat a soup or large Dutch oven pan over medium-high heat. Add the oil and saute the "mirepoix" which is the onions, celery, and carrots.
When the onions are translucent, after 3-5 minutes, add the mushrooms. Stir once. Add the lentils, broth, Italian seasoning, and garlic powder. Bring to a boil then lower to a simmer. Cook partially covered for about 25-30 minutes or until the lentils are tender. Serve the soup hot and garnish with fresh herbs.
We served our soup with whole-grain bread, salad, and boiled eggs.
Perhaps you would like a fun engaging healthy, after-meal "dessert" idea?
Check out the latest dessert platter! It uses a variety of fruits and vegetables on hand plus cheese sticks and nuts. Make your own creation on a large white plate and serve. By making it look fancy I got away with serving vegetables for dessert!
Pistachios, cheese stickers, berries, grapes, snap peas, tomatoes, cucumbers, bell peppers, golden berries.
Want more ideas?
See our cooking demo resources:
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. But after learning that the quality of a croissant directly varies with how much butter it has, Judy sought to challenge herself by coming up with recipes that were as healthy as they were tasty.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.