Jan 25, 2016
Veggie Lentil Soup
Hey, gorgeous ones! I hope everyone who was in the path of Jonas has recovered, dug out, warmed up and is in the process of life-back-to-normalcy. I really don’t like that they now give snowstorms names. I know that hurricanes have had names for decades but somehow, to me at least, it seems to give them more power in some way. Like it gives them life and a mind of their own. I don’t know. It just seems creepy to me.
So, yes, I have been absent. Guilty as charged. For many reasons. One is a good reason. A very good reason. And that is that I am now well into my studies in becoming certified in plant-based nutrition through Dr. Campbell’s course at e-Cornell University. Yay! It’s not a walk in the park, I’ll tell you that. I am pretty well-versed in nutrition and this course has got me digging in and really thinking. I’m happy to be learning so much! Two, is that, sadly, I have been fighting a VERY nasty virus. Oy! (I’m not Jewish but I’m allowed to say “Oy!” because I’m from Long Island). It’s an unusually virulent strain—cold, flu, whatever. It’s not nice. So that has had me down for about a week. A whole week! Unheard of. One thing I learned recently was this fact: the stronger your immune system is, the worse your cold and flu symptoms are. WUT? I’m sorry, but that is just not fair. Is this fact supposed to make me feel better? It didn’t. But I’m alive and 90% recovered. And finally, my number three excuse for not posting in so long is Jonas. Yeah, let’s blame him! We are pretty much snowed/iced in and stuck up here on our mountain. I’m not complaining about that. Not really. But we can’t use our driveway anytime soon. Last time we checked there was about an inch of ice under that snow and, while I love extreme sports, sailing off of a mountain in my vehicle is not one of them. And my pantry is suffering from a lack of being stuffed like it usually is. It’s kind of fun though… rummaging around trying to come up with things to make from what you have on hand. I feel like I’m on Chopped.
Just before my body started fighting off this monster virus, I had a potluck at my house and one of my friends brought this soup. She adapted it from a Dr. Fuhrman recipe found in Eat to Live (link below in the recipe box). And I adapted it even further I think, by adding so many veggies to it. Anyway…
SOUP. Yeah, there’s been a lot of soup flying around here lately. One ’cause it’s easy, two ’cause it’s yummy and HOT, and three ’cause it just feels good going down, especially when there’s snow falling. Right? So, today’s recipe is … soup. Now I had a really hard time naming this soup because it’s kind of a cross between Minestrone, tomato and lentil. The lentils give it a nice substance, the tomato gives a homey, feel-betterness to it and the veggies, well, you gotta have your veggies when you’re sick! So this soup was born. And although it may not sound like much and won’t show up on any 5-star restaurant menus… it’s really good. So if you’re cold, have a cold, are tired of the cold—try this soup.
- 1 cup red lentils
- 6 cups water
- 1 small onion, chopped
- 1 small red bell pepper, chopped
- 1 potato, cubed
- 1 celery rib, chopped
- 1-2 carrots, chopped
- 2 cups cauliflower florets
- 2 cloves garlic, minced
- 2 TBS fresh, chopped basil (or 1 tsp dried)
- 1 TBS Spike salt-free seasoning or any seasoning of your choice
- 1 TBS tamari or other low sodium soy sauce (optional and to taste)
- 2 cups tomato sauce (I used Trader Joe's salt-free marinara)
- Place all ingredients, except tomato sauce, into a soup pot and cook until the lentils and veggies are tender.
- Add the tomato sauce and continue to simmer for about 15 minutes or so.
- Serve topped with some nutritional yeast or vegan parmesan cheeze.
- Why do I add the tomato sauce last? Because I have found that sometimes when cooking veggies in tomato sauce they take FOREVER to soften (especially raw potatoes). I'm not sure why this is. Probably has something to do with the acidity of the tomatoes. You can certainly cook them all together if you like and just simmer them longer, or cook them in a slow cooker. That would work, too. Enjoy!