I get a lot of inquiries about what I eat. I love sharing my recipes, but what works for me may not work for you. We all have different genetic makeup, and losing weight or gaining muscle may be easier for some than it is for others, but I think one thing we all have in common is the excitement that takes over when something is not only healthy, but it actually tastes good! As I have written many times over I like to make things in advance so that when the hunger bug hits I am not a ravenous beast grabbing for a spoonful of Nutella (sometimes I succumb…who am I kidding?!). Quinoa, Chicken tenders and Chia Seed Pudding are my go-to make ahead staples to help keep me on track, but the meal that I have just began experimenting with over the past few years is SOUP. While living in Oregon the rainy days seemed to roll into one another. What more do you want on a cold grey day other than a piping hot Starbucks and bowl of your favorite soup?
Growing up as a Jewish, Italian, Brown girl my moms Matzoh Ball Soup was always a staple in our house. Huge Matzoh balls that where light, fluffy and delicious. My mom taught me how to make her chicken-matzoh ball soup when she came out to Oregon for a visit. I had no idea making soup was seriously that easy!? Once you have everything in the pot….set it and forget it. The crockpot will be your BFF if you have to leave for the day, and even the most novice of chefs can make a mean pot of soup. Now, I know I said soup helps me maintain my waistline, but you have to be careful about what type of soup you are choosing. Many of the canned soups are chock full of sodium and preservatives. Stick to clear soups that do not utilize tons of cream and butter. The best part of making soup at home is that you have all of the control. Explore different flavors and find one you love!
Today I am going to share my favorite recipe for Lentilicious Lentil Soup. Lentils are super high in fiber and protein. It will keep you full, satisfied and warm all over.
Ingredients:
1/4 Cup Olive Oil
1 Large Onion
2 Stalks of Celery Diced
2 Carrots Diced or Pre Shredded Carrots
3 Cloves of Garlic Chopped
1 Cup Sliced Mushrooms
2 Bay Leaves
1 tsp Dried Basil
2 Tbs Sherry Vinegar or Cooking Wine
1 Can Diced Tomatoes
2 Tbs Tomato Paste
1 Washed 12 Oz Bag of Lentils (About Two Cups)
5 Cups Low Sodium Chicken Brother-Can use water, but should add a bullion cube or two.
Optional:
1/4 C Half and Half
1 tsp Red Pepper to Taste
Pulled Rotisserie Chicken
Directions:
Add Olive Oil to large pot over medium high heat. Once hot add Onion and mix until they begin to get translucent. About 2 minutes. Add celery, garlic, bay leaves, basil, carrot and cook additional 3 minutes. Add mushrooms and stir 1 minute. Add lentils and stir for a couple of minutes so they can soak in the flavor. Add tomato paste, diced tomatoes, vinegar and mix. Add Chicken Broth and Red Pepper. Bring to a boil then simmer until lentils are soft, about 40 minutes. If lentils soak up all the broth just add more and continue to simmer on low.
You can add or remove any of the vegetables. Kale would be a wonderful hearty green to add. I love this soup. Let me know what you go-to soup recipes are! I would love to get some inspiration.
Love and Lentils,
Taylor