Jess Kehoe, DPT
I made it through the holidays! And like most of us, enter into January promising myself (as a rule I avoid resolutions!) to try to eat better. Really this means less sugar filled treats. As much as I love cookies, by the time January rolls around I’m ready to throw out the last few Christmas cookies and candy (don’t tell my kids!!). This recipe has been a favorite at my house for years, and always a go to when I feel I need to sneak some healthy eating in. It’s also easy to make a double batch and freeze for a crazy week day in the future, or share with your friends, these days with a less than satisfying, but likely still greatly appreciated drop off.
Also, a note about blended soups. All the recipes instruct you to transfer in parts to a blender for puréeing. But at the risk of sounding like an advertisement, I doubt I would ever make any blended soups with that method...so much mess! I have discovered that a stick blender was made just for this purpose Just use it in the pot when it’s all cooked. SO EASY.
1 onion, diced
2 cloves garlic, minced
1 large celery rib, diced
1 large carrot, diced
1 baking potato, peeled and cut into 1 inch pieces
1 rounded cup of red lentils
1 1/2 quarts stock (I’ve used vegetable and chicken here with equally yummy results)
1/2 teaspoon ground cumin
1/4 teaspoon cayenne
2 tablespoons fresh lemon juice
Salt and pepper to taste
In a large soup pot heat up 2 tablespoons olive oil over moderate heat. Add the onion and garlic and sauté until fragrant, about 2 minutes. Add the celery and carrot and continue to cook for about 5 more minutes. Add the potatoes, lentils and stick; bring to a boil. Cover and lower the heat to a simmer until veggies are tender, 40 minutes. Purée the soup (either in batches or with your stick blender). Add the cumin, cayenne, lemon juice, salt and pepper. Serve and enjoy! We like to have some good crusty bread to accompany this soup.