Happy New Year everyone! Here we are 4 days in, and its shaping up to be a good year.
I'm taking advantage of this time of the year to press the reset button on my blog. I apologize for the long absence, but this fall flew by, and was side tracked with the sinus infection that wouldn't end, and my dad (my most dedicated reader) had a heart attack which, no need to say, occupied my mind and thoughts for some time. The sinus infection is gone, and I'm happy to say that after 9 weeks of rest and relaxation my Dad is back to work today, much healthier than he was before.
His heart attack was a wake-up call for my family that we need to be taking better care of ourselves. Healthy food is a great place to start. With that in mind, and with an end to holiday leftovers in sight, I'm back to cooking from scratch in my kitchen.
Here's a quick recipe for a hearty soup, great to whip up on a Sunday to have for lunch all week. Sorry no pictures this time, but rest assured its a lovely orangy colour and is delcious to boot!
A note on lentils: There are many types of lentils, I've chosen red because I think they're pretty. This soup would work equally well with other types. Lentils are well priced (a bag of dried lentils, enough for many pots of soup, will run you maybe $3), high fibre and very filling. They're a great way to round out a meal or a soup.
Curried Red Lentil Soup
1 large carrot, peeled and chopped
1 celery stalk, peeled and chopped
1 medium onion, chopped
2 inch piece of ginger, peeled and finely chopped
1c. red lentils, rinsed and sorted**
1 tsp. each cinnamon, cumin, curry powder
1 bay leaf
3/4 c. crushed tomatoes or leftover marinara sauce
Canola oil (or whatever mild tasting oil you might have)
Low Fat Greek Yogourt
Lime, cut in to wedges
**make sure you rinse them to get the dust off, and have a peek through to make sure there are no stones or miscoloured lentils)
1. Saute in a large pot, the carrot, onion, celery and ginger until softened, about 5 minutes.
2. Add in spices, and bay leaf. Saute an additional 2-3 minutes.
3. Add in tomatoes, lentils and water. Mix well.
4. Simmer for 45-50 minutes. This will look more like a stew than a soup.
5. Serve with a dolop of greek yogourt and a squeeze of lime.
There you go, a heart healthy, delicious recipe, ready to fill your lunch bag in just under an hour!