Monday, January 3, 2011

The Lunch Which Cooks Itself

Who knew kale was such an exotic vegetable? Let's get back to basics with this recipe featuring the mighty lentil. It's quick and easy to cook, but still packs a nutritional punch. I even made this soup while getting ready for work the other morning--and if you've seen me in a professional environment you should be able to guess correctly that I don't invest a lot of time in that. One of the best things about this soup is that it just begs for all sorts of fun toppings. Here's what you need:

  • 1 cup red or yellow lentils (dry)
  • 1 large carrot
  • 1 large celery stalk, plus its greens
  • 2 1/2 cups of vegetable broth (you can cheat and throw in water with a bouillon cube)
  • 1 tablespoon olive oil
  • 1 or 2 juicy lemons
  • 1/2 cup water
  • 2 teaspoons salt
  • cherry tomatoes, feta, cumin seeds, red pepper flakes to garnish

Simmer the lentils in the broth with the celery (reserving the greens) and carrot for 15 minutes on medium heat, until the lentils have absorbed all the liquid. If you're down to cubes of bouillon, worry not, for this really is the most lenient recipe. Cool for a few minutes before pureeing in a food processor, adding the salt, lemon juice, and olive oil. If you're using an immersion blender, be sure to chop the carrots and celery before cooking. Add water to thin to your desired consistency. Serve with a toasted pita and garnish with chopped celery greens (highly recommended!), feta, spices, and cherry tomatoes. I included my favorite additions but would also suggest sumac, roasted peppers, and Greek yogurt. Puckerfaces likes me can add the juice of the second lemon, but others may want to stick with just one. Yields two heaping, satisfying bowls.

1 comment:

  1. Just finished making this and it is SO GOOD. I'm standing by the pot and eating it with the wooden spoon. I don't know if it will even make it to the table.