Clearly this has been a challenging winter on the East Coast, or should I say “Beast Coast.” We are hoping for a glimpse of spring, thinking that the melting snow is a harbinger of warmer temperatures, but not so. I just received a 411911 winter storm warning text, describing expected snow fall of 3-6 inches in the next twenty-four hours in my hometown in Maryland…ughh. Ironically, I am in Chicago for a culinary conference and the weather here is more temperate than in the normally, more mild Washington DC.
S0 I think its time to share a recipe for a power soup, one that I reserve for cold evenings when you want to nest on your sofa with a cup of tea (or glass of wine) and a good book. Who would have thought the cold evening would be in mid-March in Washington DC? Soup can be comforting and healing, and this soup is particularly special because it is filled with legumes, fiber, vegetables and powerful spices, providing enough ammunition to take on the all the elements.
As salads can be a creative way to frontload your diet with vegetables, spices, oil and flavor from vinegars, so too can be soup. So consider this soup to be like a salad , on a day you would prefer to eat something hot. You will benefit from the wholesome ingredients and feel a little more comforted knowing that spring should be just around the corner. At least we hope.
|Power Lentil Soup|| |
- 1 pound lentil beans
- 2 medium sized leeks: cut and sliced into small pieces; use the white to light green parts
- 2 medium onions: chopped
- 4 tablespoons olive oil
- 3 cloves garlic, minced
- 6 stalks of chopped celery
- 2 medium tomatoes chopped or 1 pint of grape tomatores
- 2 tablespoons tomato paste
- 4 carrots, peeled and chopped
- 2 cups chopped spinach
- 10 cups chicken broth or vegetable stock
- 3 tablespoon red wine vinegar
- 1 teaspoon turmeric
- 1 teaspoon cumin
- ½ cup fresh chopped parsley
- salt and pepper to taste
- parmesan cheese to top
- Rinse and drain lentils.
- Heat the onions, leeks and garlic on low heat in olive oil in large soup pot.
- Saute until vegetables are translucent.
- Add celery, carrots, tomatoes, turmeric, cumin and tomato paste to mix. Continue to saute for 10 minutes.
- Add the chicken broth and bring to boil.
- Cover and reduce heat.
- Cook for 60 minutes, until lentils are tender. You may add water if consistancy is too thick.
- Stir in spinach and parsley and cook for 5 minutes more.
- Add salt and pepper to taste.
- Serve with grated parmesan cheese. ENJOY!!!