I’m a happy camper today – my computer is back up and running. It was down and gone from the house for the better part of two weeks, but thanks to my buddies at Raptor in the Grand Cities Mall I’m back in business.
So, what have I been doing other than sitting still and writing? Well, I’ve been trying new recipes for vegetarian type foods. Seems more and more people are cutting down on not only red meat but chicken and fish as well.
One of them is my husband, Jim, at the suggestion of his cardiologist, Dr. Noah Chelliah. We have now set out on a path to attempt to reverse Jim’s heart problems. We read that is totally possible through diet. I can’t believe how faithful Jim is in carrying forth this plan. He has more will power in a little finger than I do in my whole body.
So today I want to share with you a recipe for Hearty Lentil Vegetable Soup that I found on Joy Bauer’s website. Thankfully I stumbled across this before my computer crashed. This recipe has been tried and tested in our very own kitchen and it is a comfort food just made for these very cold days.
I must confess I didn’t even know what lentils were when I came across this recipe. So I read up on them. They are a small round, lens shaped legume that is high in protein and fiber. They come in many colors and sizes. Colors range from yellow and red to green, brown, and even black. Lentils are inexpensive, highly nutritious, and can be stored for a long time without refrigeration. These features have made lentils a staple food in many cultures across the globe.
When I made this soup I cut the recipe in half afterwards wishing I hadn’t. We just never wanted the pot to run dry because the flavor is simply delightful!
Hearty Lentil Vegetable Soup
- 2 quarts broth, chicken, less sodium or vegetable broth
- 2 packages mushrooms, fresh small button (10 ounce) sliced
- 1 9 oz. bag baby spinach
- 2 pounds baby carrots
- 2 pounds medium squash: summer (yellow) sliced in wheels
- 3 medium zucchini, green, sliced in wheels
- 1 large sweet potato cut into thick slices or chunks
- 8 whole garlic cloves
- 2 large yellow onions, sliced
- 3 cups water
- 1 cup lentils
- Kosher salt to taste
- Black pepper to taste
Add the broth, mushrooms, spinach, carrots, summer squash, zucchini, sweet potato, garlic, onions and water to a large pot and bring the liquid to a boil.
Reduce heat to low and simmer covered for 45 minutes, stirring occasionally. After the soup has simmered for 45 minutes, use a potato masher to mash the vegetables.
Add the lentils to the pot and stir. Simmer for an additional 30 minutes. For thinner soup, continue to cook the soup covered. For thicker soup, remove the cover after adding the lentils.
Season with salt and pepper to taste. Serve. (If you like spicy food, add a few dashes of hot sauce to the pot or your bowl.
Makes 8 servings.
There’s a note on the recipe that says this soup is good for: heart health, eye health, arthritis, celiac disease, Type 2 diabetes, memory, mood, and skin and cancer prevention.
And here are the nutritional facts: Amount per Serving — Calories: 173, Total Fat: 1 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 505 mg, Total Carbohydrate: 31 g, Dietary Fiber: 11 g, Protein: 12 g
OK. I’ve been reunited with my PC long enough – time to go make soup.