lentil and baby kale super-detox soup can help you
kick the blahs.
food should never be about repentance. It should be about
deliciousness and healthy renewal ó clean eating at its
why, after New Yearís Eve revelry followed by an indulgent
New Yearís Eve lunch (on the heels of Christmas feasts and
other holiday parties), what I craved for dinner was a
warming bowl of wholesome, chunky, vegan
Iíd created one a couple of weeks before ó one that my
family went crazy for. I decided to whip up something like
very easy to put together. The only work is chopping a few
aromatic vegetables (onion, carrot, garlic, maybe celery)
and opening a can of tomatoes. (Make sure your tomatoes donít
have sugar in them, or the soup wonít be so detoxifying.)
Saute the vegetables in a little olive oil, add turmeric,
coriander and herbs, then the lentils, tomatoes and water.
Then just let it simmer for 50 minutes or so, till the
lentils are tender and all the flavors come together.
first one I made involved green lentils; next time I used
half black lentils and half red lentils ó which are softer
when cooked than the green or black ones. For version 2.0, I
also boosted the turmeric ó which is thought to have
strong antioxidant and anti-inflammatory properties, and
added ginger, for a slightly different (more Indian, maybe)
a soup that can be all things to all people ó or at least
many kinds of people. Itís vegan. (Consider it for a
meatless Monday!) Itís gluten-free. The only processed
ingredients are minimally processed (a can of tomatoes and
the ground spices), so itís very clean. Itís extremely
forgiving and versatile. Want to add some chopped broccoli
or cauliflower, diced turnips, or last nightís leftover
Brussels sprouts? Go ahead. Itís infinitely riff-able.
so soul-satisfying that carnivores probably wonít miss the
meat. My son Wylie, home for college for winter break, had
three bowls in one sitting. If you donít mention itís
healthy, no one will be the wiser.
of all, you can whip it up in a flash. Putting it together
takes about 10 minutes, 15 max. In less than an hour, itís
for just one or two? Make a batch, eat some tonight, then
take it to work later this week in a Thermos for lunch.
variation on my green-lentil and baby kale detox soup uses a
combination of black and red lentils, adds ginger, boosts
the turmeric (which is a powerful anti-oxidant) and
coriander, swaps arugula for baby kale and omits the celery.
Itís still just as delicious ó and makes it obvious that
the basic recipe is one you can play with and riff on. Next
time Iíll probably add turnips!
LENTIL SUPER-DETOX SOUP II
tablespoons olive oil
large onion, chopped
large or 3 medium carrots, sliced or roughly chopped
garlic cloves, roughly chopped
1-inch piece of ginger, peeled and finely chopped
2 or 3
branches of thyme
teaspoons ground turmeric
teaspoon ground coriander
black lentils, rinsed
red lentils, rinsed
14.5-ounce can of chopped tomatoes, including their liquid
to 3 cups baby arugula (about half a 5-ounce cello pack)
teaspoon sea salt
teaspoon cayenne pepper
Heat the olive oil in a soup pot over medium heat. Add the
onion and carrots and saute till the onion is soft and
translucent, about 6 minutes. Stir in the garlic, ginger,
bay leaves and thyme and cook another two minutes or so.
Stir in the turmeric and coriander and let cook another two
minutes or so.
the lentils and the tomatoes (including their liquid), along
with 7 cups of water and stir to combine. Bring to a simmer,
uncovered, over medium-high heat, then reduce heat to
medium-low and let simmer about half an hour to 45 minutes
or until the lentils are tender (if theyíre tender before
half an hour is up, let it simmer the whole half hour. If itís
getting too thick, you can add another cup of water).
Remove the thyme branches and bay leaves and stir in the
arugula, along with the salt and cayenne pepper. Let it cook
10 or 15 minutes (itís ready when itís delicious).
Adjust seasoning and serve.