In the Kitchen - Lentil Soup

In the Kitchen - Lentil Soup

Cooking is such a nourishing practice for me. In the often chaotic day-to-day, the preparation of food becomes a sort of ritual, a meditative practice. It's important for me to take my time, to get intentional with each moment. Oftentimes I will hold a handful of lentils before I wash them, whispering into my cupped palms all the dreams and well wishes I have for this meal. I take a moment to appreciate the vast network of people and plants who’ve made this moment possible - the rich nourishing soil, the farmers who planted the lentils, the men and women who harvested the crop, the person who drove them to the grocery store, the worker who put them into the bins. And with this gratitude, I’m ready to begin preparing the meal.

November 25, 2019

Christy wears The Constance Dress in Cocoa Plaid

I’ve been a fan of the site My New Roots for so long now, and this lentil soup has become a staple of mine in the fall and winter. The recipe itself is simple, but the soup is filling and nourishing, and easily customizable with whatever veggies and greens I have lying around, like spinach, potatoes, and zucchini. Lentils are a highly potent legume, packed with protein, fiber, folic acid, and potassium. I’ve included a few additions I often make, and hope you enjoy making this comfort dish as much as I do.

Ingredients

1 cup red lentils, picked over and rinsed very well
1 large onion, or a couple leeks, chopped
5 cloves garlic, minced
1 Tbsp. minced ginger root
1 Tbsp. Ground cumin
¼ tsp. cayenne pepper
1 15 oz. can of tomatoes; or 4 large, fresh tomatoes, chopped
4 cups stock
salt to taste
1 un-waxed, organic lemon

Christy’s Additions:

1 Tbsp. Curry Powder
Broccoli
Zucchini
Potato
Spinach

Directions

Rinse the lentils very well until the water runs clear.

Heat oil in a medium pot and sauté onions, garlic and ginger for 5 minutes until soft. Add a pinch of salt.

Add spices and stir for another minute or so, until fragrant.

Add tomatoes, 3 slices of lemon and rinsed lentils, Broccoli, Zucchini, Potato, then add vegetable stock. Stir well.

Cover and bring to a boil. Reduce heat to simmer for about 30 minutes, or until the lentils are soft. Squeeze in the rest of the lemon juice.

Add Spinach at the very end

Serve hot with some cilantro, green onions or parsley on top with a slice of lemon. Delicious!

Serves 4.

Christy wears The Constance Dress in Cocoa Plaid

“There’s nothing like a bowl of homemade soup, and this recipe is simple, yet so filling and nourishing.”

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