War muffins and Tomato Lentil Soup

On Friday we had pumpkin pancakes (the recipe is in the sidebar) and scrambled eggs (they were delightful). By Sunday I was out of eggs, so I looked online for a recipe for eggless muffins to go with some Tomato Lentil soup I was going to make for dinner.

I found this recipe and tried it out. It was really pretty good, given there's no eggs, no butter. It's definitely a vegan recipe. This seems like a good food storage type recipe, ya know?

And here's the Tomato-Vegetable Lentil Soup (adapted from Ken Haedrich's Soup Makes the Meal).
4 TBS olive oil
2 large onions, chopped
4 ribs celery, diced fine
1 green bell pepper, diced
salt to taste
10 cups broth---veg, chicken, beef--you decide ;)
1 1/2 cups dried lentils, rinsed and picked over
2 large carrots, diced fine
2 bay leaves
2 tsp dried basil
1 tsp dried thyme
black pepper to taste
28 oz can crushed tomatoes (or petite-diced), undrained
2 potatoes, peeled and diced

Heat olive oil in large soup pot. Add onion, celery, and bell pepper. Lightly salt. Cover tightly and sweat over med. low heat until veggies are soft, about 9 minutes.

Add the stock, lentils, carrot, bay leaves and other herbs and season with pepper. Bring to a boil, cover partially, and reduce heat to medium low. Simmer for 15 minutes. Stir in the potato and simmer 10-15 minutes more. Add the tomatoes; cover and simmer, stirring occasionally, another 10 minutes. Correct seasonings as needed. This makes 10-12 servings.

For the pathetic people who think they need flesh, I gave them a few bacon bits. I tell them when they eat those things they smell like doggy treats, but they don't care. They just feel the love that I even allowed anything piggy in my house.