Summer is slowly coming to an end but one good thing about that is we have every opportunity to eat endless amounts of soups and stews! I have expressed my love for the wonderfully warm, comforting, tummy and soul- nourishing bowls of goodness before but eating soup just might be my favorite thing about cold weather. In the south, it doesn’t get COLD until around late December but the chill that blows in with fall is something special.
Two weeks ago, Wiley and I embarked on an eight day- long adventure/ tour. As you know, he is a musician. After planning a pretty lengthy travel excursion for a couple of months, the tour turned into a time for Wiley and I to celebrate five years of marriage and he happened to be able to play some songs at different venues in each city. It was great! We got to visit places we had never been and experience all kinds of new things.
Since our trip was scheduled to last for about 17 days we didn’t have anything in our refrigerator when we returned!
But there are always the staples that you never let run out because the day you do you are just about in tears wishing you had rice to make that perfect stir fry, yeah, you know those days. So, luckily, I found just enough ingredients in the kitchen to make this stew the night we arrived home and it was amazing! You can use red lentils or green in the stew but all I had was red. I might even prefer green because they would give it just a bit more texture. See what you think!