It's definitely soup season.
There are few times that the words detox come into my vocabulary. Sure I'm all about salads, but the thought of liquifying my food to "cleanse" my body just isn't that appealing. As fall comes around I have the opposite weight-gain fear as most individuals. Sure the start of Summer and bikini season doesn't exactly thrill me, but I have a greater fear. At the start of Fall, when I try on my pair of old jeans that has been tucked away in my closet, I get a twinge of anxiety. Will it fit? It was just a few months...I'm a huge proponent of shorts, always have been. When Summer rolls around I throw those jeans into the depths of my drawers and keep them there until post labor day. Hence my fear when legs start getting cold.
I'm obsessed with Fall. Ever since I was a little kid, before loving Fall seasons was basic/trendy, it was always my favorite time of year. Before, the Pumpkin Spice Lattee came out, before Ugg boots, Fall was my jam. And in defense of PSL lovers and pumpkin pie praisers, Fall does really have the best food.
Which brings me to this lentil soup. I love making meals where you can eat a lot of it, but not feel disgusting and full of regret afterwards. This soup is 100% guilt-free (minus the few sprinklings of parmesan cheese on the top, but COME ON, I'm not a masochist). Side note, masochist is tricky to spell. Don't you hate when spell check doesn't know what you are trying to spell, and you just feel lost and don't know how to move forward in life. Anyway, lentils, why don't more people realize the beauty of these little beans...beans? legumes? (goes to google...what is a lentil?). Ah legume, I was right! Lentils are tasty, you can make a ton of different things with them, and they are like $.80, which flies in my book. Secondly, you can crock this bad boy if need be, so wake up like three minutes earlier, throw the ingredients in your crock pot and go on with your life.
Ingredients:
2 cups fresh or frozen butternut squash
2 cups carrots
2 cups celery
1 cup lentils
1 cup split peas
2 quarts chicken or vegetable broth
4 cloves minced garlic
1 yellow onion chopped
1 cup fresh spinach
1 teaspoon red pepper flakes
salt and pepper
juice of one lemon
parmesan cheese (to top)
Throw all of the ingredients except for the lemon juice and parmesan cheese into a crock pot. Cook on high for 5 - 6 hours and on low for 7 - 8 hours. Stir in the fresh spinach and add the lemon juice. Serve with parmesan cheese.
I'm obsessed with Fall. Ever since I was a little kid, before loving Fall seasons was basic/trendy, it was always my favorite time of year. Before, the Pumpkin Spice Lattee came out, before Ugg boots, Fall was my jam. And in defense of PSL lovers and pumpkin pie praisers, Fall does really have the best food.
Which brings me to this lentil soup. I love making meals where you can eat a lot of it, but not feel disgusting and full of regret afterwards. This soup is 100% guilt-free (minus the few sprinklings of parmesan cheese on the top, but COME ON, I'm not a masochist). Side note, masochist is tricky to spell. Don't you hate when spell check doesn't know what you are trying to spell, and you just feel lost and don't know how to move forward in life. Anyway, lentils, why don't more people realize the beauty of these little beans...beans? legumes? (goes to google...what is a lentil?). Ah legume, I was right! Lentils are tasty, you can make a ton of different things with them, and they are like $.80, which flies in my book. Secondly, you can crock this bad boy if need be, so wake up like three minutes earlier, throw the ingredients in your crock pot and go on with your life.
Ingredients:
2 cups fresh or frozen butternut squash
2 cups carrots
2 cups celery
1 cup lentils
1 cup split peas
2 quarts chicken or vegetable broth
4 cloves minced garlic
1 yellow onion chopped
1 cup fresh spinach
1 teaspoon red pepper flakes
salt and pepper
juice of one lemon
parmesan cheese (to top)
Throw all of the ingredients except for the lemon juice and parmesan cheese into a crock pot. Cook on high for 5 - 6 hours and on low for 7 - 8 hours. Stir in the fresh spinach and add the lemon juice. Serve with parmesan cheese.
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