Posted on 10/01/2026 6:56:54 AM PDT by Diana in Wisconsin
The MONTHLY Victory Garden Thread is a gathering of folks that love soil, seeds and plants of all kinds. From complete newbies that are looking to start that first potted plant, to gardeners with some acreage, to Master Gardener level and beyond, we would love to hear from you.
If you have specific question about a plant/problem you are having, please remember to state the Growing Zone where you are located.
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It is impossible to hijack the Victory Garden Thread. Planting, Harvest to Table Recipes, Preserving, Good Living - there is no telling where it will go - and that is part of the fun and interest. Jump in and join us! Send a Private Message to Diana in Wisconsin if you'd like to be added to/removed from our New & Improved Ping List.
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Ancient Wisdom in a Bowl of Lentil Soup
by Diane Kochilas
“Lentils are a kind of miracle food. They calm us down and fill us up with good nutrition. They’ve been part of the Greek diet forever and are, indeed, one of the indigenous pulses of the Eastern Mediterranean, around forever. I am paying homage to the humble Greek lentil soup in several variations, peppered with a little nutritional info, too!”
https://www.dianekochilas.com/ancient-wisdom-in-a-bowl-of-lentil-soup/
We’re looking at more sunshine today with no rain in the forecast for a good 10 days. Highs in the high 60’s, overnight lows in the 50’s. Our usual first frost/freeze is October 15th for Zone 5a. So, there is no excuse for me to NOT play outside. :)
Our Fall sunrises and sunsets are great this time of year. I love the angle of the sun right now; it just bathes everything in GOLD morning and evening.
Prayers up. Saying goodbye to this earth & the dying process is hard on everyone. I have 2 cousins whose husbands are either in the process or close to it - lots of prayers for comfort & peace & supporting when/where we can.
I recently listened to a podcast about the 10 super foods in the Bible. It was really fascinating & I am eating those foods when I can. At the end, some additional foods were listed, including lentils that ‘probably should’ be on the list as well.
I eat a heavily Carnivore diet & meat does not give you fiber. My GI condition supposedly is helped with fiber so I am making lentil soup & having 1/2 - 1 cup per day at least. If I eat it for a meal, it’s probably more than a cup. I did find apricots at Walmart, so they will be going in today’s batch of soup.
Nagi’s lentil soup - she calls it ‘seriously amazing’.
https://www.recipetineats.com/lentil-soup/
If anyone is interested, here is a written summary of what was covered in the podcast I listened to:
The Biblical Diet: Foods, Benefits & What the Bible Says About Eating
https://draxe.com/nutrition/biblical-diet/
That’s interesting. Thank you. I wonder if the pill form could have a similar effect.
Thank you. ❤️
Thank you. ❤️
Oh, we have plenty of rascals here!
Tree rats that use the wires as their personal pathways straight to your fruit trees, squirrels that steal any/all fruit (they ripped apart my neighbor’s netting over his pomegranate trees and ripped apart the individual bags he’d carefully put over each and every fruit!) and raccoons that eat anything - along with getting in your attic to cause havoc and destruction. (I had to pay an exterminator thousands of dollars to get rid of mine and seal up up their entry points).
Our weather isn’t so great certain times of the year, like right now -105 yesterday, and 100s for the next week. Weather like that can destroy even the toughest of plants - I lost a heat-loving bougainvillea over the summer from the hot air - I’m going to replace it with even more heat-tolerant cactus.
Here’s my one and only ‘published’ recipe on the web. Not sure if you can do rice or not? Anyhow, it’s really good. Almost 5 stars! ;)
Diana’s Egyptian Lentils & Rice
https://www.food.com/recipe/dianas-egyptian-lentils-rice-96581
Loving all the Lentil soup recipes...going to freeze dry more when we are back from S Dakota. Thx everyone. Gotta freeze a bunch of tomatoes before we leave, as the garden is shutting down. Still too hot for me. (80s).
You have a great weekend as well. :)
This report only burnishes your gardening excellence, then, Friend. I guess rascals are everywhere!
I hear you about sealing up entry points. Mine are crickets, wasps and gnats—so far. Friends of mine had a stink but infestation requiring repointing of their entire exterior. Those critters’ll git ya!
What a great image! Ready for true fall and winter, to a degree I never thought possible until OK’s hellish Heat Wave of 2026 hit.
So far, so good! Weather here is a PERFECT Fall day (high 60’s & sunshine, a slight breeze) and I’ve been continuing to clean out the greenhouse - which really needs it this time of year, before she’s put to bed for the winter. :)
Trees are just starting to turn. The Virginia Creeper (which is a weedy vine, but pretty) is bright, BRIGHT red. A sign of things to come.
2026 Fall Foliage Map and Forecast
Great Lakes & Midwest
Across the Great Lakes and Midwest, autumn color spreads throughout October, although timing varies from state to state.
Michigan: Leaves begin changing in the Upper Peninsula in late September before sweeping through the northern Lower Peninsula in early October and reaching southern Michigan by late October. Popular destinations include M-22 Scenic Drive, the Huron-Manistee National Forests, and the Tunnel of Trees.
Wisconsin: Northern Wisconsin is the first to reach peak color in late September, followed by central Wisconsin in mid-October and southern counties later in the month. Door County and the Northwoods are among the state’s most popular fall destinations.
https://www.almanac.com/fall-foliage-map
Beau has been up north most of the summer. They have been in a serious drought, so the trees are quite lack-luster these days. They’ll turn, then drop their leaves sooner than average. They’ve had it for this year! :(
I can definitely do rice. Your recipe is now in my recipe app. Good comments - I laughed at the one that it looks unappealing due to color, etc. Any lentil dish is generally ‘not pretty’, but as long as it tastes good & is loaded with protein & fiber, that’s what is important!
Yeah - it ain’t pretty, but it is delish! :)
I don’t think there’s a recipe on here I wouldn’t make - most look really “pretty” too (LOL)
17 Lentil Dinner Ideas That Aren’t Soup
https://theplantbasedschool.com/lentil-dinners/
Lentil soup cries out for garlic and olive oil, and the rest of the Florentine soup base: diced carrots and celery. I also add cubed potato halfway through the cooking. I cook the soup long enough that the lentils begin to self-graviify, if that's a word--the contents dissolve enough to create a thickening gravy.
Mediterranean Lentil Soup
Lunch or dinner for 4, plus some left over to freeze.2 Tbsp extra-virgin olive oil
2 cloves garlic, thin sliced
1 one-lb bag brown lentils
1 - 2 medium carrots, finely diced (about 1/2 cup)
1 - 2 stalks celery, finely diced (about 1/2 to 2/3 cup)
1 medium potato, peeled and cubed to 1/2 inch (about 2/3 cup)
1 small yellow or red onion, finely diced (from 1 Tbsp to 1/4 cup to taste, if desired)
Salt, pepper and herbs to taste
Grated parmesan cheese for toppingIn a large pot, warm 2 cloves sliced garlic in two Tbsps extra-virgin olive oil on low heat.
When soft, add finely diced carrots and celery. Stir in about 1/3 cup water to make steam—raise the heat to a boil, immediately lower the heat and cover the pot to simmer 3-4 minutes to soften them. Some folks also add finely diced (or dried) onion to this mix, according to personal preference.
When softened slightly, add a quart of chicken broth (or chicken bouillon in water) to the pot, dump in 1 lb. lentils, and add water as needed—mixture should be covered by liquid, plus a little extra.
Raise heat, stir, and lower heat to a simmer immediately when it starts to boil. Simmer uncovered, stirring every few minutes. Stir in cubed potatoes after around 20 minutes and cook for another 20 minutes.
Stir from time to time and observe the lentils’ self-gravy-making to a creamy thickness. Okay to add a little water if necessary; but you want a rich stew, not a runny broth with floating lentils.
Season with salt and pepper to taste, and with herbs such as basil, parsley, dill or tarragon as you prefer.
Serve hot, topped with grated parmesan cheese.
Tastes great with crusty bread and a salad.
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