To most people this is not an occasion that warrants a blog post.
But in my time living with my husband, I’ve made him breakfast once or twice, lunch once, pancakes once, and grilled cheese a few times. Other than that, we either make our own (e.g. salads for lunch) or he cooks.
However tonight I cooked! I made a lentil soup based on a recipe from my good friend Anna Hess, that she gave me many years ago along with other recipes like “Daddy’s bread” and “Pizza, also strombolis”.
I’m not a big fan of lentil soup on its own, and I don’t much care for the normal additions of things like ham or bacon, but I do love Anna’s soup because it’s hearty and filling with the lentils and has more vegetables than the mind can comfortably conceive of.
The original recipe made three servings, with a cup of lentils. Today I did the following (which yielded way too much soup for two people even with leftovers, but what can you do!)
1 package of lentils
7-8 cups of water
2 tsp salt
4 celery ‘hearts’
a yellow onion
half a green cabbage
2 bok choy
2 cups frozen corn
pepper to taste
Wash the lentils, and then put them, the water, and the salt in the pot. Bring to a boil, then turn down heat to simmer. Chop all the vegetables.
After about an hour, I added the onions, carrots, and celery because I wanted them to cook more.
After another 30 minutes I added the rest of the vegetables, cooked for 20-30, then eat. I would’ve put in the whole head of cabbage, but my husband isn’t as big a cabbage fan.