Oh that is a feeling I am very familiar with! And in my experience, when I want to “wake up skinny” I find soup is the best food for the job. Especially this soup. It’s packed with healthy vegetables which intimidated me a little the first time I made this soup years ago when I was a vegetable-phobe. The lentils provide protein and fiber which make this soup hearty and filling. And of course delicious. If you have a food processor this soup comes together in about 15 minutes and then it just simmers for 45 minutes. But if you are hand chopping all the veggies it could take a while.
I got this recipe out of one of my favorite cookbooks, Appetite for Reduction, but tweaked it a little as you are free to do as well.
Last weekend Lilly had to get all of her vaccinations, including rabies. The next day she wasn’t feeling well. Nothing is more pitiful that a pug that doesn’t feel well. Notice the treat next to her head. Too sick to eat she said 😦
But fear not, the next day she was totally fine again. Here she is laying on the rug in the kitchen. She was begging for something but then got tired and started to fall asleep.
Here is that Veggie Lentil Soup recipe!
Veggie Lentil Soup
makes 5-6 servings
1 teaspoon olive oil
1 medium onion, diced small
3 cloves minced garlic
2 teaspoons dried thyme
1 teaspoon dried tarragon
several pinches of freshly ground pepper
1/2 teaspoon salt
2 ribs celery, diced small
1/2 pound carrots, diced small
1/2 pound zucchini, diced small
1 cup dried lentils (I used red lentils)
1 can black beans
6 cups vegetable broth
8 ounce can tomato sauce
Preheat a large soup pot over medium heat. Sauté the onion in the oil for about 5 minutes, until translucent. Add the garlic and spices and sauté for another minute.
Add the celery, carrots, zucchini, lentils and vegetable broth and stir. cover the pot and bring to a boil. Once boiling, lower the heat to low and simmer for 45 minutes or until the lentils and veggies are tender.
Add the tomato sauce and black beans and stir again.
Have a great Wednesday!