In case you’ve been living under a rock, the CDC issued an e.coli warning for romaine lettuce. I had 4 heads in my fridge that were thrown into the trash late last week and having just brought a romaine salad to the girls’ Thanksgiving potluck, I was holding my breath. It appears it was uncontaminated – phew.
It’s always the case that when you can’t have something, you want it all the more. Before leaving Champaign over the weekend, Mr. Prevention was sure to run out for a HUGE deep dish pizza. I begged him to get a salad to go with…and then he reminded me of the romaine lettuce recall. And spinach just won’t do the trick. I want that refreshing crunch!
I know this isn’t a romaine or salad thing, though…it’s an issue of holiday season food. So much food. My husband’s side has this thing about a dessert PER PERSON. So, so, so much food and therefore, so, so, so much leftover.
There’s something very refreshing about returning to normalcy and getting back into the groove. Sleep, exercise, food, alcohol – the whole bit. We’re all ready for it…before rinsing and repeating come Christmas, of course 🙂
Our first week back is a little chaotic – I’ve got book club Monday night and Tuesday night Mark and I are going to the Illini basketball game at Notre Dame. We’re going to spend the first half of the week clearing out leftovers from the fridge and freezer.
Among plenty of chili options, I stocked away several servings of this Lemony Lentil Soup. Much to Mr. Prevention’s surprise, this soup was absolutely, positively one of the most pleasant surprises in a long time. Don’t be fooled by the simple ingredient list and ON POINT nutrition stats – this soup is huge on flavor and comfort. It’s a one pot delight and is ready in no time – the perfect recipe to round out a healthy holiday season (or any time!).
- 1 Tbsp extra-virgin olive oil
- 1 onion, diced
- 2 medium carrots, diced
- 5 cloves garlic, minced
- 6 cups low-sodium vegetable stock
- 1½ cups red lentils, rinsed and picked over
- ⅔ cup whole-kernel corn
- 2 tsp ground cumin
- 1 tsp curry powder
- pinch of cayenne
- ½ tsp salt
- ½ tsp freshly-cracked black pepper
- zest and juice of 1 lemon
- Heat oil in a large stockpot over medium-high heat. Once hot, add onion and carrots and sauté for 5 minutes, stirring occasionally, until the onions are tender and translucent. Add garlic and sauté for 30-60 seconds or until fragrant.
- Add the vegetable stock, lentils, corn, cumin, curry powder, cayenne, salt, and pepper; mix until combined. Bring to a simmer. Reduce heat to low, cover and cook for 15 minutes, stirring occasionally, until the lentils are completely tender.
- Using an immersion blender or traditional blender working in batches, puree the soup until it reaches your desired consistency. Return pureed soup to the pot, and stir in the lemon zest and juice until combined.