You’re cordially invited to spend some time in my “zen space.”
It looks a little something like this.
Won’t you join me?
When I embraced the idea of vegetarianism not too long ago, I experimented with all kinds of different foods, especially those that would help my body get the nutrients I wasn’t getting because of my lack of meat (writing this now, it seems to me that vegetarianism is not the way to go – you really have to obsess over how to get iron, protein, etc., which is easiest and most efficient via meat.).
Lentils, which are legumes, are a great source of protein. I found that I enjoyed them best in soup!
After a little experimentation (though not much; soup recipes are very forgiving), I found a soup concoction that was just right.
The basic soup includes 1/2 c. lentils. 4 c. water (or you could substitute with chicken stock), an entire medium white onion, ginger, pepper, salt, and a variety of vegetables.
From my most recent CSA pick-up, and from the backyard homestead, I had a variety of spring vegetables at my disposal!
Peas, carrots, bok choy: perfect for a nice spring soup.
You can never have too much butter.
My best soup recipes start with butter and onions. Fact.
The best part about this soup? After initial vegetable chopping, and some time browning the onions, you can drop everything in the pot, turn it to medium-low, cover it and walk away. But, don’t go for too long, we have soup on the stove!
Isn’t bok choy lovely? It adds a nice flavor and texture to the soup.
The taste of this soup is so delightfully simple, nutritious, and satisfying.
Can you see why I call it my “zen” soup? After eating a cup, I feel nice and relaxed.
You should totally try it some time.
It’s perfect for a rainy day, a chilly summer night, and you can make enough for leftovers. Instant lunch, anyone?
Sometimes, I dip crackers in it. But this soup is perfect on its own.
Fit with Aundra’s Lentil Zen Soup
4 c. water (or chicken stock…you can also add a bouillon cube for more flavor)
1/2 c. lentils, dry
1 med. white onion, diced
2 tbsp. butter
1/2 tsp. ginger
pepper and salt to taste
your choice of veggies: I used carrots, bok choy, and peas here.
1. Heat butter in a medium pot, add onions. Lightly brown the onions.
2. Add water, lentils, seasoning, and vegetables. Bring to a boil, reduce heat to a simmer, cook until vegetables are cooked through (30-40 minutes).
Enjoy!
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