keep your diet real

Spare me the lecture and just give me the soup….

Each time I make this soup, I am reminded of how much I appreciate fiber. Stories about fiber have formed the foundations of many of my best friendships. Just ask my friend, Dana. Dana, isn’t it true that I decided to move back to Florida after you told me a story about how fiber changed your life? It’s true! Dana’s dad once said that the best compliment that he ever received was when his doctor informed him, “you have the colon of an 18 year old”.

While Dana and her family are more enthusiastic about fiber than most people, there are many reasons why having more fiber can be a good thing.

I will, however, spare you a lecture on the health benefits of fiber and leave you with this…lentil soup is a tasty way to get more fiber. See for yourself.

Ingredients

• 2 small onions (diced)
• 3 cloves of garlic (minced)
• 3 tablespoons of olive oil
• Salt and pepper (about ½ teaspoon each used to season the onions and garlic)
• 5 carrots (rinsed, peeled and thinly sliced or chunky if you prefer)
• 5 celery stalks (rinsed and sliced)
• 1 (15 oz) can of diced tomatoes (no added seasonings)
• 1 pound bag of dry lentils (rinsed and checked over for small pebbles. I know that sounds weird, but on rare occasions pebbles are mixed in with the lentils. I’ve made this soup about 50 times and I have only seen one pebble. You do the math.)
• 64 oz of vegetable stock
• 64 oz of water
• 1 teaspoon of cumin
• 1 teaspoon of curry powder
• 5 scallions (rinsed and diced)
• 1 teaspoon of salt (added at the end)
• 1 cup of small sized pasta (I like ditalini)
• Served with fresh grated Pecorino Romano cheese
• A big bowl and some crusty bread to sop up this fibery goodness

Directions

1. In a large saucepan with a lid, cook the onions and garlic in the olive oil (about 5 minutes until slightly translucent and brown around the edges), and then add the salt and pepper.
2. Add the carrots, celery, and then cook for an additional 5-7 minutes until celery and carrots become softer (cook with the lid on), medium-high heat.
3. Add the diced tomatoes with the liquid from the can. Stir to blend all ingredients together and then cook for another 5 minutes.
4. Add the lentils and again stir all of the ingredients, then add the vegetable stock and water.
5. Allow the soup to come to a complete boil and then turn the temperature to low-medium heat and continue to cook for 30 minutes.
6. Add the scallions, cumin, curry, salt, and pasta. Cook for another 7 minutes.
7. Now it’s done! Sprinkle the cheese on top and dig in!
8. This recipe make a ton of soup….maybe 20 (8 oz) servings. It is perfect for freezing in individual containers.

What’s the best compliment that you have ever received?