Henry got up this morning at 6:30.
We went round and round before bed last night–one of those arguments that never go away, but just need to be accepted. In those moments, when our backs are against the wall, we are so incredibly similar. Stressed. Tired. Defensive. But sleep always smooths over the rough edges of the night and circumstances really do seem a bit brighter in the morning.
He got up at 6:30 and didn’t say anything. I was awake, too. I stayed in bed and tried to listen to what he was doing. I heard the rustle of coffee filters. The water from the tap ran. A pan scraped against the stove’s heating element. I got up and stood in the kitchen, watching him with bleary, puffy eyes. He was at the stove, making me eggs in a basket. He said: I was going to bring it to you in bed, but you got up. He handed me a cup of coffee and we started our day better than we ended it.
The kids got back today and it’s our week with them. We cleaned and shopped today and by the time lunch rolled around, we were starving. This is what I rustled up.
- one onion, diced
- two cloves of garlic, minced
- a handful of baby carrots, chopped
- one stalk of celery, diced
- 4 cups of chicken stock or veggie stock
- 1/2-2/3 of a cup of red lentils…estimation…I just poured “some” in
- 2 cups of rotini whole wheat pasta…more estimation
- tsp of fresh rosemary
- salt and pepper
- bay leaf
- 8 ounces no salt added tomato sauce
Saute veggies until soft. Salt and pepper to taste. Add rosemary. Add lentils, tomato sauce, and chicken stock. Simmer for 20 minutes, until the lentils soften and thicken the soup. Add the pasta. I am not certain how much I added. The pasta absorbs a lot of liquid, so if you want it soupier, add less. Boil until the pasta is al dente. Top with Parmesan cheese.
Delicious, quick, healthy, and a beautiful color. Perfect for a chilly September day.