I love Pret-a-Manger’s lentil soup on a cold or rainy day. It is the perfect comfort food without being heavy. I was trying to replicate a cleaner version of the soup sans the sodium, while keeping the process simple by using a crockpot. Lentils have lots of protein and fiber, while carrots provide Vitamin A and Vitamin C. Tomatoes are rich in Vitamin, E, folate and lycopene, a powerful antioxidant, which is absorbed easier when the tomatoes are cooked. Onions and garlic provide an immunity boost, while the combination of spices adds flavor and aids in digestion. This soup is hearty enough to make a complete meal, but light enough to have as a side in a smaller portion.
2 cups low sodium, organic vegetable broth
2-3 cups water
6 oz dried lentils
1/2 cup chopped carrots
1/2 cup chopped celery
2 large chopped tomatoes
1 small chopped onion
2 large minced garlic cloves
1 tsp garam masala
1 tsp paprika
1 tsp ground ginger
1/2 tsp cumin
1/2 tsp cinnamon
1/2 tsp mild curry powder
pinch sea salt
1 bay leaf
Pour all ingredients, except the bay leaf, in a crockpot.
Lay the bay leaf on top.
Cook on low for 6-8 hours on low heat until almost cooked.
Pour about 1/3 of the soup in a blender (not including the bay leaf) and puree until smooth.
Pour the pureed mixture back into the crockpot and cook for another 1-2 hours on low heat.
Remove from heat, discard the bay leaf, and serve.
I love fresh, warm, smooth, satisfying, creamy, savory hummus. You can use it as a spread in pitas, eat it with crackers or veggies, or just have a spoonful on its own! Garbanzo beans are full of fiber and a good source of vegetarian protein. Soaking dried garbanzo beans overnight cuts down on anti-nutrients and speeds up the cooking time. Olive oil and tahini contribute to a creamy texture and healthy fats, and using water cuts down on the amount of fat naturally. Garlic boosts immunity and improves overall cardiovascular health. Black pepper increases the absorbency of turmeric, which has anti-inflammatory benefits. Go ahead and give this The Good Life staple a try!
5 oz garbanzo beans (+ a few extra for garnish), soaked overnight, rinsed and cooked
1 oz olive oil (or a little less if using water from cooking garbanzo beans. + more for garnish)
1 tbsp tahini
1 lemon, juiced
1 small garlic clove
1/2 inch of fresh turmeric or 1/2 tsp ground turmeric
1/8 tsp black pepper
1/8 tsp paprika (+ more for garnish)
Pinch sea salt
Blend all ingredients together in a food processor.
Adjust for desired taste and texture.
Spoon the mixture into a bowl.
Garnish by sprinkling black pepper and paprika and extra garbanzo beans. Drizzle olive oil on top.
Serve warm or room temperature with crackers and cut veggies. Lasts approximately one week in the fridge.