As I mentioned a few weeks ago, I am a sandwich-hater (hi, Catherine.)
I have a new lunch recipe this week for anyone craving an alternative to the sandwich. It’s very easy, but does require a bit of time, so I’d recommend preparing it on Sunday evening (or whenever you have a spare hour.)
Spicy Lentil Soup
1+ c dry lentils
2 celery stalks
8 oz cherry tomatoes
2 cloves garlic
Spinach leaves (large handful)
5 c low-sodium chicken broth
1 bay leaf
1/2 tsp red pepper flakes
1/2 tsp paprika
1/4 tsp thyme
salt & pepper (to taste)
Red wine vinegar (a splash)
1 tbsp olive oil
1. Heat olive oil in large saucepan over medium heat. Meanwhile, slice carrots, celery, tomatoes, and garlic.
I really love these multi-colored tomatoes from Trader Joe’s… Go antioxidants!
2. Add carrots, celery, and tomatoes to saucepan. Cook for 5 minutes, then add garlic. Cook for another 5 minutes or until vegetables begin to soften, stirring often.
3. Add lentils and chicken broth, and bring to a simmer. Add bay leaf, spices, salt & pepper. Reduce heat and simmer for about 20 minutes (or until carrots and lentils are mostly soft.)
4. Add spinach and red wine vinegar, and let simmer for a few more minutes (the spinach will wilt quickly.)
5. Taste test; add any spices, salt, pepper, etc. that you desire.
6.. Ladle into your favorite mug or bowl, and enjoy!
Nutrient-packed, delicious, and very filling.
If you are a vegetarian, you can use vegetable broth rather than chicken broth. If you are one who believes that a meal must contain meat to be considered a meal (Andrew falls squarely in that category,) a great addition to this soup would be a ham steak, cubed, and added to the pot at the same time as the lentils.
This batch will definitely not last the entire week. Next time I will double the recipe to safeguard against hungry husbands (Well, just one hungry husband, really. I haven’t had much trouble with anyone else’s husband snacking on my lunch food ;-))
Lunch shouldn’t be boring; stay strong, my fellow sandwich-haters!