I’m not wishing away the Summer, but I do love quite a few things about Fall…
- Knee high boots
- Layering cardigans
- Ankle booties
- Fall foliage
- Crisp mornings
- Khaki trench coats
- Leggings and tights
I could really keep going and going. One of my absolute favorite things about Fall is getting back into a schedule. Summer is always go, go, go around my house with birthdays, weddings, trips, and fun in the sun. As Fall sets in, our schedule typically gets a little less hectic and gets back to a consistent routine.
Ok, now that I sound like I’m way out of my 20’s by needing a routine…there’s something else that I love about Fall: SOUP!
Chicken and rice, chili, escarole, you name it, I love it.
Today’s creation? A combination of lentils, bacon, mushrooms and a few other key ingredients.
What makes this recipe even more delicious is that you’ll have leftovers. Yay, I love leftovers!
The best part is you can switch it up a bit. Serve this over steamed rice or gluten free pasta, and you’ll have a totally different meal ready to be devoured. Plus, you’ll have enough for leftovers which means less time in the kitchen and more time enjoying the crisp Fall air.
- 1 package Hormel bacon
- 4 carrots
- 4 celery stalks
- 2 white onions
- 1 (16 oz) bag lentils
- 1 cup mushrooms
- 4 cups of water
- 1 jar spaghetti sauce
- 1 tbsp parmesan cheese
- In a large pot, add water, lentils, carrots, mushrooms, and onion; bring to a boil. Partially cover, reduce heat, and simmer 20 minutes.
- While stew is simmering, cook one package of bacon in separate pan.
- Add cooked bacon, celery, and a jar of your favorite spaghetti sauce. Bring to another boil and simmer for 20 minutes.
- Serve as stew, over rice or gluten free pasta.