This weekend I attempted did something I've been scared to do for years. I made lentil soup. At home. From scratch. I know, seems so silly now because of how easy it was, but I was paralyzed by the thought of making it! Really, I was just scared I'd never measure up to Amy's lentil soup which I eat all too much for any human to. My recipe is SUPER simple and has a very important ingredient that I add to almost every soup. Bacon. So much cabinet space now freed up! Bye-bye cans! Next up...saying goodbye to carton ramen. Eek.

1. Add oil to a pot and heat up, then add in the garlic, celery, carrots and onions. Let all cook until everything is soft and the onions are a bit brown.
2. Add in the lentils, about 8 cups of vegetable broth, and bouillon and let simmer on medium heat, covered, for about 20 minutes. Keep an eye to make sure it doesn't burn.
3. Once it's not so soupy anymore (should be about 20 min but could be closer to 30), take off the heat and start transferring one cup at a time into a blender. With each cup, add in about 1/2 cup of remaining vegetable broth to thin a bit. I like to blend on pulse so it stays a little chunky, but you can blend fully for more of a puree!
4. Put in a bowl and add Baco Bits. I usually add wayyyyyy more than I took a picture of!
​5. Enjoy!

I miss grilled cheese and tomato soup. Wait, no I don't. I still have grilled cheese and tomato soup - but no cows were tortured for it!

1. In a saucepan, saute the onion and garlic in olive oil.
2. Once the onions are soft, add the tomatoes, basil, oregano, and broth.
3. Let simmer for 15 minutes, stirring occasionally.
4. Transfer to a blender or bullet and add salt or pepper to taste.
5. Toast some gluten free bread, smother it in butter, and eat with the soup. Then make another bowl and repeat.