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Hearty Vegetable Lentil Soup

We’ve been making this lentil soup* all winter. We finally have it down:

I pour 5 cups of organic, low sodium chicken broth into the big pot.
Ron chops 2 celery stalks, 1 large carrot, and minces 2 cloves of garlic.
I chop 1 medium onion, 1 red pepper, and 1 green pepper. Then measure out 1 cup of dry lentils.

We toss this first batch of ingredients into the pot and stir. Turn on the burner and, after it begins to boil, reduce it to a simmer for 40 minutes.

While it’s cooking, Ron and I are back to the cutting boards.

He’s got 3 red potatoes.
I have 1 zucchini.
He measures out the curry powder and basil (half a teaspoon each).
I measure out a half a cup of organic tomato sauce and drain a can of diced tomatoes.

Our second batch of ingredients goes in the pot for an extra 15 minutes at the end.

We keep sourdough bread in the freezer, and Ron thaws it out and toasts it up so we can dip it in the soup.

So tasty.

It’s the only part of winter I’m gonna miss.

~~~

*recipe from a Pritikin book I found on my parents’ bookshelf

Wasa with Cottage Cheese, Strawberries and Blood Orange

Ingredients

4 ounces low fat cottage cheese
1 cup (6 ounces) fresh strawberries, chopped
½ teaspoon blood orange zest
1 teaspoon juice from a blood orange
2 teaspoons honey
4 pieces WASA Sourdough Rye Crispbread (May substitute WASA Multigrain, Hearty Rye, Sourdough Rye, or Oats Crispbread)

Directions

Mix together strawberries, ¼ teaspoon zest, blood orange juice, and honey in a small bowl.
Spread cottage cheese on cracker, top with mixture, and sprinkle with remaining zest.

TIP: May substitute any berries, peaches, apricots, or pineapple for strawberries. You can also substitute a regular orange for a blood orange.
Refrigerate leftovers for 3-4 days.

Prep time: 15 minutes

Serves 1

Nutritional Value Per Serving

 

Calories 322
Total Fat 2 g
Saturated Fat 0.8 g
Cholesterol 5 mg
Sodium 641 g
Total Carbohydrate 65 g
Dietary Fiber 12 g
Protein 19 g
Calcium 100 mg

Bring It On

I’m about to fall asleep when my husband, Ron, reaches out and shakes my shoulder.

“Are you awake?” he asks.

“Yes,” I say.

“What do you want for your birthday?”

“Hmmm,” I say. “I don’t know. Let me think about it.”

But I do know. I’m debating between various brands of juicers (Green Star or Omega – any thoughts?). Ron is going to keel over when he hears this. In the six years we’ve been together, I’ve never asked for a single item relating to the kitchen.

Not a pot.

Not a pan.

Not a knife, a spatula, or a whisk.

Growing up, I never learned how to cook. My girlfriends and I — we were women of a new generation. We were going to be doctors, lawyers, and mathematicians (and we are). There would be no time for preparing meals. (I’m not sure what our eating plan was — hired help? fast food? — we didn’t think about that part). I do vaguely recall taking a Home Economics course in high school. Men were required to take it too. We baked a pie. I stared at the aluminum container holding the crust and debated between leaving it or removing it. I wasn’t sure aluminum should go in the oven so I took it off. My pie looked more like a pancake.

People change, though.

Now I see our kitchen in a whole new light. Cooking spinach lasagna the other night, I sipped a glass of wine and turned on some tunes. I had to call my mother — twice — and ask her whether I was supposed to cook the whole wheat lasagna noodles or layer them in the dish uncooked. (The first time she said, “Cook ‘em!” and the second time she said, “Yes, I’m positive. Cook ‘’em!”) I cooked the noodles. The food was delicious. I’m no longer intimidated by the kitchen. Bring on the juicer! Š

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