Behold the majestic lentil!
Are you already a fan? How could you NOT be in love with this teeny little legume (yes, it’s a legume) that does SO much for your health?
It’s high in protein.
It’s high in iron.
It’s high in fiber.
It has no saturated fat or cholesterol, and it’s also low in sodium.
I mean…come on. Does it get any better than lentils?
Throw’em on top of a salad, cook’em up as a side dish – or, better yet, make this warming and soothing super-soup from Chef Scott.
You can give him a virtual ‘thank-you hug’ by dropping by his blog.
Take It Away, Chef Scott……
So.
I have recently moved from Memphis to Chicago, a city I dearly love, and it truly feels like a homecoming. Great people, wonderful food, and fantastic theatre.
But my Valentine had to stay in Memphis for the time being. With the dog. And I am sad and in need of a little comfort.
What’s a guy to do?
Call up one of your best lesbians and make a big ole comforting pot of soup. Nothin’ like lentils and lesbians to cure what ails ya!
Lovin’ Comfort Lentil Soup
This chop and drop soup is perfect for a pick-me-up. The turnips and vinegar give it a bright little somethin’ somethin’ that really makes it sing! Important cooking tid bit: be sure to season as you go. Waiting until the end just makes things salty instead of enhancing the natural flavors.
1 onion, chopped
1 turnip, diced
3 carrots, finely chopped
1 red pepper, diced
2 cups grape tomatoes, halved
2 cloves garlic, minced
1 1/2 cups lentils
6 cups water or veggie stock
Thyme bundle
2 bay leaves
2 Tbl red wine vinegar
1/2 cup parsley
2 Tbl olive oil
salt ‘n pepper
In a medium stock pot, heat oil and saute onions for about five minutes until translucent. Add garlic, red pepper, carrots, and continue to sweat those veggies. While you’re at it, why don’t you throw in that thyme bundle and bay leaves as well. (This would be a good time to season with salt and pepper). Allow veggies to saute for another five minutes. Add tomatoes, lentils, and water (or stock), and bring to a boil. Once it starts to bubble, reduce heat and simmer for about 20 minutes until the lentils are tender. Before serving, remove thyme and bay and stir in the red wine vinegar and parsley. If’n you’re feelin’ in a non-vegan mode, shave a little parmigiano on top as you serve. Just don’t tell Nicole. You know how she is with that whole “dairy thing”…
The Healthy Habits Coaching Club...
Lose the weight, keep it off, and make healthy eating habits stick once and for all! Join any time!
You must log in to post a comment.
{ 0 comments… add one now }