If they don't ask, don't tell

I have found that the less I say about my eating style the easier it is to cook for people.  I suppose that should be obvious but it worked well yesterday.  My 91 yr. old lunch guest yesterday thoroughly enjoyed the Pea Soup I made without knowing that I did not start with a ham bone or add bacon and there were tons of other vegetables in it, including spinach.  She doesn't cook anymore but wanted to contribute so we stopped at an artisan bakery for a whole grain seeded loaf of bread.  I served it with a fruit salad (strawberries, blueberries, and grapes) but I could have incorporated the spinach by serving a green salad as an alternative.

Photo M Wild Hansen

Split Pea and Lentil Soup

Sautee` chopped onion, carrots, and celery in 2T white wine and as much vegetable broth as necessary.  Add the fresh spinach toward the end and as many other veggies as you can get away with or as you desire.

Cook split green peas and lentils in veggie broth and water about 30 min.   Season with Italian herbs (oregano, basil, parsley, bay...) and maybe some celery seed, black pepper and limited natural sea salt with minerals.  When the peas are tender add the veggies and smooth the mixture with a hand blender in the pot.  I like to leave a little texture to it so you can still see the carrots and celery.  Serve hot.

Note* I just saw a recipe online for pea soup with quinoa...intriguing.