“What’s for dinner?”  I imagine people have been asking that question for centuries. Why do those three words have the power to strike terror in the hearts of most women?  When those hungry hoards come rolling in at the dinner hour; you better have something prepared.  It doesn’t matter if you have to kill, cook, or order it–dinner better be ready.

Coming up with ideas night after night gets rough.  It’s easy to get lazy. (Breakfast for dinner?)  That concept only works when you are serving little people.  Once everyone is six feet or more, pancakes and fruit are just an appetizer. My kids call in late in the day to find out what’s for dinner even if they won’t be home to eat it.  It’s some strange obsession — they just have to know. At four in the afternoon I could be staring at only a can of olives past its due date, a wilted head of Romaine, and two small red potatoes when the calls come in, but I better be able to turn it into a meal for six before 6:30. It brings to mind Jesus and the loaves and fishes — more of a miracle than I previously thought.

My go-to dinner is soup.  There is no more comforting food.  You can cook it in one pot, hide almost anything in it, and warm it up countless times to accommodate everyone’s schedule.  Last night I made lentil soup — it felt good, it tasted good, and it was ready by 6:30.

NANA’S LENTIL SOUP — WITH A TWIST

4 tbls. olive oil, 4 ounces pancetta, 1 onion diced, 2 cloves garlic minced, 1 celery stalk chopped, 3 carrots sliced, 42 ounces chicken broth (canned or homemade), 1 red pepper diced, 1 zucchini sliced in quarters, 1 cup frozen Italian green beans, 1/2 can tomato paste, 1 can chopped tomatoes, 1/2 bag lentils, 1/3 cup quinoa 1 small Italian-type cheese rind, fresh ground pepper to taste

In large soup pot sauté pancetta in olive oil for several minutes, add onion, garlic, celery, and carrots sauté several minutes more.  Add broth and everything else.  Bring to boil, cover and lower heat to simmer till lentils are tender. (Approximately 1/2 hour)

Enjoy!