An evening of school activities lay ahead of us, which requires a certain amount of management to ensure we are able to make it everywhere we need to be.
Our first stop was an information meeting for the overnight field trip to the Ozark Natural Science Center, that had been postponed the week before due to forecasted inclement weather. It included a silent auction and many diverse and wonderful choices of soup and desserts. Unfortunately we were only able to stay for a short time, leaving our daughter to be brought home later, graciously and good-naturedly by friends, and to manage the bidding on our targeted silent auction items.
We then promptly drove to the Junior High, parked as close to the cafeteria as possible, and rushed inside to watch the silent movies that had been filmed by the two GT classes, quickly appreciating the importance of sound, especially when a couple of the films had neglected to include music.
Not realizing the evening would go so long, I hadn’t prepared anything for dinner, and once we were home it was a too late to cook. So we gratefully warmed up the left over lentil soup from the night before.
2 tablespoons olive oil
1 onion, chopped
1 cup chopped carrot
1 cup chopped celery
4 cloves garlic, minced
1 1/2 cups water
4 cups chicken broth
2 cups dried lentils
2 bay leaves
1 teaspoon crushed red pepper
1 (8-ounce) can of tomato sauce
1 tablespoon balsamic vinegar
salt and freshly ground black pepper
chopped fresh dill, for serving
crumbled feta cheese, for serving
Place a Dutch oven over medium heat, and heat olive oil. Add onion, celery and garlic, cook 10 minutes or until vegetables are tender, stirring frequently. Add water, chicken broth, lentils, bay leaves, red pepper and tomato sauce. Bring to a boil. Reduce heat and simmer for 30 minutes or until lentils are tender. Stir in balsamic vinegar, salt and black pepper, discard bay leaves. Sprinkle with dill and feta cheese and serve.
Recipe adapted from The Northwest Arkansas Democrat Gazette, November 2015