Best friends are like stars — even though you don’t always see them (or live on the same continent!), you know they are always there. Such friends make life wonderful because they are reliable, trustworthy, faithful, and FUN.
Anna-Birgitta and I attended the same Bible school in Säffle, Sweden in the mid 1980’s. Nordiska Bibelinstitutet was housed in a renovated manor, and Krokstads Herrgård became home of some of my fondest memories, a great education, and the perfect place to develop lifelong friendships.
I mean, SERIOUSLY! What other school has a tree-lined allée, crystal chandeliers and ceramic fireplaces in the classrooms, and the most gorgeous park and river to enjoy?!?
During my time there I learned how rich, unselfish, enduring, and joy-filled friendship can be. Anna-Birgitta (and her incredible family!) welcomed me into their home and their lives my first Christmas living overseas. Instead of being sad and homesick, I found myself surrounded by love, acceptance, and even presents. 🙂
This is us in our early twenties, and I promise you that we haven’t aged at all!
Over the past 30 years we have visited each other, and prayed for each other through grief, struggles, and celebrations. I can be completely myself with Anna – fears, doubts, frustrations, and dreams – with total confidence that she will still love and accept me. Truly a Star!
Anna-Birgitta eats a vegetarian diet, and served this incredible soup when I arrived on “the island” – no, not THAT island, but the one her family owns off the coast of northern Sweden in the Baltic Sea. It was perfect for a cooler summer day, and I’ve made it many times since returning home!
Röda Linser Soppa – Red Lentil Soup
Description
Simple and light vegetarian soup
Ingredients
- 2 Tbsp olive oil
- 1 medium onion, chopped
- 2 shallots, chopped
- 4 large cloves garlic, chopped
- 1 tsp chili pepper flakes, crushed
- 1/2 tsp black pepper
- 4 cups vegetable broth
- 1 1/2 cups red lentils
- 2 cans diced tomatoes
- 1–2 Tbsp fresh thyme, removed from stems
- 2 Tbsp fresh sage, chopped
- 2 Tbsp fresh parsley, chopped
- 1 Tbsp butter
- Lime wedges for serving
Instructions
- In large pot over medium-low heat sauté onion and shallots in olive oil until tender
- Add the chopped garlic, chili pepper flakes, and black pepper, cooking for and additional 1-2 minutes
- Pour in the broth, lentils, tomatoes, thyme and sage
- Cover and simmer for 12-15 minutes, stirring occasionally
- When lentils are tender, add the parsley and butter, simmer for another 2-3 minutes
- Serve with a generous squirt of lime juice (or grated parmesan cheese for cheese-lovers)
