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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