mindful eating
mindful eating
Summer Vegetable and Lentil Soup
This soup is brimming with big chunks of summery abundance— including bell pepper, tomato, green beans, summer squash, and zucchini. Earthy lentils nicely complement all that brightness, and the tiniest bit of sesame oil brings it all together.
Serves 8 to 12 Vegetarian option, Vegan option, Gluten-free, Dairy-free 12 ounces / 340 g tomatoes, seeded and cut into large chunks 4 garlic cloves 2 tablespoons organic extra-virgin olive oil 1 / 2 medium-size red bell pepper, cored and cut into 1 / 2-inch / 1.25 cm dice 1 / 2 medium-size yellow bell pepper, cored and cut into 1 / 2-inch / 1.25 cm dice 1 / 2 medium-size yellow onion, cut into 1 / 2-inch / 1.25 cm dice 9 cups / 2.1 L organic reduced-sodium chicken or vegetable stock 1 1 / 2 cups / 295 g dried lentils 6 sprigs fresh thyme 1 / 2 teaspoon toasted sesame oil 4 ounces / 115 g green beans, cut into 3 / 4-inch / 2 cm lengths 1 cup / 150 g fresh organic corn kernels 1 medium-size yellow squash, quartered lengthwise and cut into 1 / 2-inch / 1.25 cm slices 1 medium-size zucchini, quartered lengthwise and cut into 1 / 2-inch / 1.25 cm slices Fine sea salt to taste Freshly ground black pepper to taste
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1. Place the tomatoes and garlic in the bowl of a food processor and process to a puree, scraping down the bowl as necessary. Set aside.
2. In a large saucepan or small stockpot over medium heat, heat the oil. Add the bell peppers and onion and cook, stirring occasionally, until the vegetables are crisp-tender, 3 to 4 minutes. Add pureed tomatoes and cook, stirring occasionally, until the liquid is evaporated and the tomato bits start to stick and brown in the pot, about 10 minutes.
3. Stir in the stock, lentils, thyme, and sesame oil, scraping up any browned bits in the pot. Increase the heat to high,
bring to a boil, and lower the heat to a simmer. Cook for 5 minutes. Add the green beans and cook for 5 minutes. Add the corn, squash, and zucchini and cook, adjusting the heat to maintain a simmer, until the lentils and vegetables are tender, 10 to 15 minutes.
4. Remove the thyme sprigs, add salt and black pepper to taste, and serve hot.
Recipe reprinted with permission from THE CLEAN PLATES COOKBOOK © 2012 by Jared Koch with Jill Silverman Hough, Running Press, a member of the Perseus Books Group.
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