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I made home made lentil soup and thought it would be fun to show you both Country serving bowls and shabby chic serving bowls! Either way it’s yummy and either way its pretty! Above are flat stoneware blue and white splatterware pottery bowls….(they were just shipped out to their new home in TX yesterday!) Yee ha!


1 bag of dried lentil beans (very inexpensive and health too!)

1 to 2 medium size onions thinly diced

2 cloves of garlic

2 handfuls of carrots diced (about 1 cup)

1/4 pound of ground meat

1 box of chicken broth plus 16 ounces of water

salt and pepper for seasoning

Olive oil to start the onions and garlic


So, rinse your lentil beans thoroughly. The challenge is to find a colander that doesn’t have too big of holes so your lentils don’t go down the drain! lol!

Begin by using a large soup or stock pot. Sweat the onions and garlic so they are slightly soft over medium heat. Once they are cooked, add your drained lentils and stir. I let them warm a bit with the onions and then I add my chicken stock, water and carrots. Stir all together and raise heat to a good simmer.

Next you will tear off small sections of the ground meat, smaller than a meatball and no need to roll or combine with other ingredients. If you make the pulled meat sections small enough they cook quickly and stay nice and tender. You will want to simmer this for at least a half an hour. Add your salt and pepper too when you add your meat. Taste test in about a half an hour for seasoning. Continue to simmer until the meat is cooked through for sure, but usually 1/2 hour does it. See the portions of meat, the size in relation to the carrots, they should be about the same size.


Pretty vintage red gingham place mat and napkin set!

On to the shabby chic serving in pretty wide rim fluted soup bowls with dainty pink flowers!



I love how the colors are offset between the light porcelain bowl and darker soup!


Yummy chunks of meat, carrots, and those amazing lentil beans packed with protein, fiber and low calories! Pretty and yummy!