It’s been a while since my last post and given the dreary weekend weather, I decided to share one of my favorite rainy day recipes. Lentil Soup has always been my go-to comfort food on a rainy day. I love the traditional combination of lentils with fresh carrots, celery, and onion. Lentils are one of those things that you either love or hate and I’m a super fan. I love that they pack in plenty of fiber and protein and are a great source of important minerals. Check out the recipe below and I hope you enjoy! Lentil Soup: 1lb lentils (sorted and rinsed), 4-5 large, peeled carrots (I used multi color, organic carrots), 1 large organic red onion, 2 stalks organic celery, 3 cloves organic garlic, 32oz organic chicken or beef stock, extra virgin olive oil. Chop carrots, onions, celery, and garlic. Place into a pot and add a drizzle of olive oil. Let the vegetables sweat for about 5 minutes over medium heat. Add in the stock and the lentils and bring to a boil. Reduce heat and let simmer until lentils are tender (about 35-40 minutes). Add salt and pepper to taste. Ladle into bowls and serve with a garnish of pecorino romano cheese and a sprig of parsley or cilantro.