From September 2013:
Sally’s Red Lentil, Mushroom and Black Bean Soup
(yields 6 servings)
I definitely know summer is over when my body begins to crave soup! And that is exactly what has been happening…my body (and my kitchen!) have been speaking to me so I’m listening and have begun creating soups for the season…i simply LOVE making soup!!!
Why do I love cooking soups? For one, I am able to use up veggies in my frig before they turn. For two, I’m utilizing my creativity while i’m chopping, dicing, adding in colorful herbs, colorful veggies…I feel in complete control because I know exactly what I’m putting in to the pot and ultimately what I’m putting in to my body – a warming feeling indeed.
Soup’s on and we’ve only just begun! Happy Autumn!!
Ingredients (all organic, when possible):
1 TBSP grapeseed oil
3 Cups low sodium vegetable stock
3 Cups water
1 small yellow onion, diced
1/4 tsp cumin
1/2 C fresh cilantro, chopped
1 C red lentils (rinsed)
2 carrots, diced
1 medium sweet potato, peeled and diced
2 stalks celery, chopped
1 clove garlic, minced
1 C button mushrooms, sliced
1 C black beans (i use Eden Organics)
1 inch piece of kombu seaweed (aids in digestion of the beans and adds essential minerals)
Sea salt and pepper to taste
In a stock pot, heat up oil and add in onions. Saute for 3-5 minutes until soft then add in mushrooms, celery, carrots, garlic and cumin. Saute for 5-7 minutes then add in the vegetable stock, water and bring to a boil. Once boiling, add in lentils, kombu, sweet potato and simmer for 20 minutes. Add in the black beans and continue simmering for 5 more minutes. Add in the fresh chopped cilantro at the end along with sea salt and pepper, to taste. Remove the cooked kombu and chop finely and add back in to the soup.
Ladle in to bowls and serve with some fresh cilantro on top. I usually serve with a side salad and a hearty chunk of whole grain bread (or a gluten-free bread). This soup freezes beautifully…i also like to freeze one-bowl servings – makes cooking for just one or two super convenient.