Why I Am Posting These Recipes

I believe that it is healthier for an individual and for the planet to reduce the consumption of animal products in the human diet. However, I love to eat all kinds of delicious food, and find it really, really difficult to go totally vegetarian. Also, my family protests if I serve too many vegetarian meals in a row. So I am committed to making an effort to move towards a vegetarian diet without wholly doing so. I will post recipes several times a week that represent my philosophy of eating well, eating healthy, eating local. Most recipes will be easy to prepare, as I have a busy life. So I expect my followers to be people who love to cook and eat well, want to try to help the planet through their eating (by eating local foods and trying to reduce the use of meat in our diets), and have many other things to do each day besides cook.

Monday, January 23, 2012

Lemony Lentil Soup

My friend K--- made the most amazing, delicious, delectable lentil soup the other night.  She offered to give me the recipe, but then I wouldn't have been able to post it on my blog.  So I merely let her tell me the essential ingredients (I correctly guessed lentils, lemon juice and lemon zest) and I concocted my own version.  Lentils are such a great food for sustainable eating.  It is better for the environment to grow plants rather than to raise livestock for human consumption.  Lentils cook quickly and are thus easy to prepare, and they are so nutritious.  They contain protein, fiber, riboflavin, vitamin B-6, folic acid and iron, and are easier to digest than other legumes, according to The Family Nutrition Book, by William Sears, M.D. and Martha Sears, R.N.  This soup is a bit different from most versions of lentil soup, due to the lemon flavor, and it can be pulled together in less than an hour, with most of that time taken by the simmering of the soup while you do other things.
Serves 3

2 TBS extra virgin olive oil
1 small onion, chopped
2 carrots, diced
1 garlic clove, pressed
4 cups vegetable broth
½ tsp oregano
½ tsp rosemary
1 bay leaf
1 cup lentils, rinsed
zest and juice from ½ lemon
¼ cup chopped cilantro

Saute onions and carrots in olive oil over medium heat until onions are translucent.  Add garlic clove and stir quickly; cook for only about 30 seconds.  Add vegetable broth, spices and lentils.  Bring to boil over medium high heat, then reduce to simmer for about 45 minutes, or until lentils are soft.  Remove bay leaf.  Add lemon juice and lemon zest.  Puree soup with a stick blender (you could use a blender or a food processor if you don’t have a stick blender, but a stick blender makes it so much easier!).  Garnish with chopped cilantro.

No comments:

Post a Comment