this is the best dinner we’ve made this summer.
hi readers! i haven’t forgotten about you, but things have been busy! i’ve somehow snuck in a little time for a blog post, in between two graduations (one was mine!), a trip to orcas island, lots of great time with family and friends, meeting our friends’ new baby, and my dad’s upcoming wedding! whew, it’s been a crazy fun couple of weeks!
i bought some tortilla chips a few weeks ago that were on sale. it was a mistake. the chips weren’t very salty and they weren’t very crunchy. so what’s a woman to do with sub-par tortilla chips? make tortilla soup!
friends, i have a problem with lentil soup. i think i’m addicted to it. how is it possible that in a little over three short years of food blogging, i have already shared four lentil soup recipes with y’all (coconut curry, green lentils, red lentils v1, red lentils v2)? granted, each soup is quite different than the rest, but still…it’s a problem.
you guys, i’m buried under loads of final papers and projects. but i couldn’t wait to share this recipe with you – it’s so good! during the fall and winter, we make roasted vegetables almost every week with a mix of beets, potatoes, sweet potatoes, parsnips, and an onion tossed in olive oil, salt, and pepper, and serve it over warm polenta (see the 2012 amendment at the end of the post).