With the wedding a few weeks away and our jobs in full swing, it has been a bit hectic around the house. I’ve been on the hunt for easy, healthy meals I can make a few days in advance. If I make meals for the full week on Monday night, I know I have tasty choices and aren’t forced to eat out — where I normally make poor decisions. Hello, tater tots.
I stumbled upon this recipe for Red Lentil Soup from The Kitchn. I used a red pepper instead of celery and added Herbes de Provence for a subtle kick. The lemon juice at the end makes the flavors pop. Skip even approved. Enjoy!