Monday’s split pea soup was really good, but I had forgotten that we favored the addition of lentils to this fabulous lunch dish. So yesterday I soaked up some plain lentils, using my famous Nissan-Thermos vacuum bottle method to pre-cook the lentils.
When we arrived home – hungry, of course – it was a simple task to reheat the split pea soup and add the pre-cooked lentils. In the time it took DH to bring in the groceries, the soup was ready and waiting for us to enjoy.
I toasted up some tomato focaccia and put a slice of pepper jack cheese on it to melt. At the table, we added luscious tomato slices, and avocado wedges with lemon on everything! DH added his usual Tabasco sauce to the soup – you can take the boy out of Louisiana, but . . .
The fresh strawberries were still on the counter, so there was no denying a bowl of their goodness as a reward for bucking the tremendous headwinds on our grocery run.
Have you ever tried balsamic vinegar on fruits? We have a variety of flavors, but this is just the traditional variety on these strawberries. I added a small dollop of sour cream, topped that with some shredded unsweetened coconut, and then some of my homemade granola. Heavenly!