Oh. My. Gosh.
You know that cold that is going around? Well, it has stuck me… hard.
I had it coming though.
I traveled a lot last week, stayed in hotels and was up later than normal doing activities like bowling with coworkers who were also in town for the meetings. I have not been bowling in years and it was a great activity for work… but the more I think about it, bowling is super germy.
So, it’s not really shocking that I am fighting some bug this week.
Just yesterday, I was pretty sure my brain was melting because there is no way that my nose could have ever housed the amount of liquid coming out of my face. I had to apologize to anyone I was on the phone with this week explaining that I typically don’t sound like a robot. I was even on a call with my counterpart in Texas and she said, “Honey. You sound terrible.”
And, she has a five year old… she knows bad colds.
But, thanks to lots of fluids, an earlier bedtime and the workout I have given my small collection of Plant Therapy essential oils, I think I am on the mend.
It may also be thanks to this hearty lentil soup.
I know it’s early, but lentils may be my favorite new ingredient of 2015.
I had never cooked with them, but I finally mustered up the courage to check out the bulk foods area of the grocery store. (I still use my Kuerig… I feel like such a poser around the bulk coffee beans.) While surrounded by oats, multiple kinds of flour, and lots of beans, I spotted lentils and became very intrigued.
I should have never waited so long. Lentils are great. They have a nutty, earthy flavor and they are packed full of nutrition. Lentils can help lower cholesterol, support a healthy heart and help you manage your weight.
Not to mention, they are one of the least expensive sources of major amounts of protein. Over a quarter of the calories from lentils are attributed to protein. So, if you feel your grocery bill getting a little out of hand because of the cost of meat, lentils are a great meatless option.
They are also very easy to prepare because they don’t require lengthy soaking like other beans. So, making this soup is an easy solution for a week night dinner even if you are feeling under the weather.
However, the one really sad part of making this soup was that I used the last of my frozen carrots from the garden! Gotta make a note of that for next year.
- 4 Garlic Cloves, Minced
- 1 Yellow Onion, Chopped
- 4 Carrots, chopped
- 4 stalks celery, chopped
- 3 tbsp. Olive Oil
- 2 cups Lentils
- 1 tbsp. Cumin
- 2 quarts Chicken Stock or Broth (Vegetable broth works great too)
- 1 Bay Leaf
- 2 Whole Sprigs of Thyme
- Salt and Pepper
- Place a large dutch oven over medium heat.
- Add olive oil and saute garlic, onion, carrots and celery until tender.
- Add the lentils and cumin, stir so that lentils are coated in oil.
- Add broth, sprigs of thyme and bay leaf to pot.
- Simmer until lentils are tender about thirty minutes.
- Remove thyme sprigs and bay leaf before eating.
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