One Pot Wonder
Sunday bliss: A warm fire, a perfect Matcha tea latte with swirls of turmeric and cinnamon, thumbing through Ruth Reichl, the former editor of Gourmet’s new cookbook, and a “one pot wonder” simmering on the stove.
This is not your typical gray day lentil soup, but rather a Winter luxury. From its base tones of cinnamon, turmeric and cumin to its coconut cream velvety richness and punch of green, it will become a winter staple at your house. I call this soup a “one pot wonder” because lentils are a nutritional bullseye (especially for vegetarians). They are high in iron, B vitamins, fiber, magnesium and calcium. The turmeric and coconut oil combat inflammation in the body and spinach, well, it’s good for everything! And most importantly, the soup is delicious. My friends say it’s the best in my repertoire!
1 box (17.6 oz) Le Puy green lentils (I like the French brand, Sabarot)
1 cup diced carrots
2 chopped leaks (washed & trimmed, use white and green parts)
2 cups diced celery
1 diced onion
3 tablespoons of coconut oil
1 Bay leaf
1 Tbsp. Herbes de Provence (Note: A good variety includes thyme, basil, fennel, and lavender flowers)
1 rind of Parmesan
1 tsp. cinnamon
1 1/2 tsp. cumin
2 tsp. turmeric
32 oz. vegetable or chicken broth & 4 cups of water (Note: The amount of liquid you use determines whether it is a soup or stew)
1 13.5 oz can of organic Coconut milk
1 bag of fresh spinach chopped
1 cup chopped Italian parsley (Reserve some extra for garnish at the end)
Sea salt & ground pepper
Juice of one lime
Begin sautéing your “mirepoix” of onions, leeks, celery, carrots and bay leaf in the coconut oil. Season with herbes de provence and kosher salt. Allow to sauté until the onions are translucent. Pour in your stock, water, lentils, cinnamon, turmeric, cumin and Parmesan rind. Stir to blend the flavors. Cover and allow to simmer for 45 minutes. Turn off heat and stir in the coconut milk. Fold in your fresh spinach and parsley. Squeeze juice from one lime. Salt and pepper to taste. Garnish with fresh herbs.
A great addition: Choose an organic sausage. My family likes the organic chicken and apple. Slice into medallions and then sauté for two minutes. Add into the soup before serving.
Crisp a baguette in the oven and then serve with dishes of olive oil.
This soup is better the next day! I also use the leftover lentils as a base for a simple arugula and avocado salad with a squeeze of lime for lunch during the week.