November 11, 2010
I'm hard at work on my book right now but I didn't want to leave you high and dry without some healthy goodness this week as the seasons change here from warmer to cool.
We're in the upper 60s right now in the Bay Area but some of the mornings have dipped into the 30s so it definitely feels like Fall.
I've started yearning for some healthy soups and thought you'd appreciate a fresh idea, too. Enjoy!
Event: If you happen to live across the pond or plan to be in London this month, check out Karen Knowler's Nov 20-21 Weekend in the Raw event with multiple speakers and a wealth of ways to explore eating more raw foods - for wellbeing, weight loss, longevity, and more. It looks to be a wonderful time.
Cheers and Love,
Spiced Lentil Chard soupMake it happen! I'm cheering you on all the way.
I made this recently and loved it. It lasted me for multiple meals and I had fun tweaking it for each meal.
One time I had a gluten-free English muffin (with Salad Booster on it, of course - my favorite topping on anything these days).
Another time I added some cooked quinoa to it. Another meal I added a tiny bit of cooked salmon to it. My husband poured some of the soup over his fish/rice mix one night for a one-dish meal.
Make this recipe your own - customize at will.
- 3 3/4 cup water
- 2 onions, finely chopped
- 2 garlic cloves, minced
- 2-4 tomatoes chopped
- 1/2 tsp turmeric
- 1 tsp ground cumin
- 8 cardamom pods (make sure to count these)
- 1/4 tsp ground cinnamon
- 1 head of rainbow chard, cleaned with leaves stripped off the veins and chopped up finely or in strips
- 1 1/3 cups red lentils, rinsed and drained
- 12 oz coconut milk (I like this brand)
- 1 TB lime or lemon juice
- 1/2 tsp sea salt
- black pepper, to taste
- In a big pot, add the garlic, onions, cinnamon, turmeric, tomatoes, cardamom pods, lentils, and water. Bring to a boil.
- Reduce heat, cover, and simmer for about 15-20 minutes (enough for lentils to be soft).
- In a separate pan, cook the chard for a few minutes in a little coconut oil (or oil of choice) until it's halfway wilted.
- Take out all of the cardamom pods (you did count, didn't you? I made this mistake once, oops).
If you're a chard fan like me, follow the rest of the instructions as is. If you're not so keen on it or the texture of greens, add the chard to the soup before blending so it gets all mixed in.
- Puree the soup in a blender or food processor. You'll probably need to do this in batches for a food processor. Oh boy did I make a mess last time. Forgot about the "liquid max fill" line on the Cuisinart. Doh! A literal very hot mess.
- If you want it very refined, put through a strainer after. I like mine with more fiber so I just blended it quickly and poured it back in the bowl.
- Once it's back in the pot, add the chard, the coconut milk, and the lime/lemon juice and bring it back to a good serving temperature (but do not boil).
P.S. Keep up with your exercise as the season changes and commit to staying active in the coming winter months. Look back at last year's Easiest Season newsletter to see why I think getting fit now can actually be the perfect time.
Know somebody who'd enjoy reading this?
Feel free to forward to friends who may be interested.
Haven't subscribed yet?
Get a free subscription here (top right corner). Sign up and receive Get You Closer to Your Dreams FREE.
I love hearing readers' comments, opinions, questions and ideas. Click here to open the contact form.
You truly are a beautiful light being and I love helping you shine even more brightly. Be the shining star you are!