We may have made it through the frighteningly frigid abyss of the Polar Vortex, but the winter season has only just begun! Nothing is better equipped for keeping your insides warm and nourished during harsh winter months than a nutritious, hot bowl of soup. Canned soups from the supermarket are often saturated with obscene amounts of sodium and are a nutritional risk factor for high blood pressure and heart health. Companies like Campbell’s or Progresso cram their soups with upwards of 1,000 milligrams of sodium in each can, perhaps because it’s much easier and cost-effective to add addictive, tasty flavor using salt as opposed to fresh vegetables and spices. You probably have fresh ingredients in your kitchen right now– why not make your own?
While it may be easier to simply heat a can of soup on the stove, making your own soup from scratch is surprisingly simple, rewarding, nutritious, and delicious. The best part? You can easily make a large pot of soup with multiple servings and store it for meal-prepping purposes throughout the week. Plus, simmering a massive pot of delicious soup on your stove will heat up your kitchen and keep you warm before you even begin eating. This week, we’re fighting back against high sodium and fierce wind chill with Coach Todd’s Lentil Soup.
Lentils are a highly nutritious legume with a generous amount of cholesterol-lowering fiber, potassium, calcium, and iron. Lentils are also a great source of protein, but their essential amino acid chains are incomplete; this means you should still pair lentils with a food that does contain complete protein– such as quinoa, soybean, lean meats, or fish. Keep this in mind if you are pairing this yummy soup with a side salad or sandwich.
- 1 ½ Cups lentils
- 4 Carrots (chopped)
- 1 Onion (chopped)
- 4 Celery stalks (chopped)
- 2 Cloves garlic (minced)
- 2 Cups chopped tomatoes
- 4 Cups Chicken stock
- 1 Cup Water
- 4 Tbs. Olive oil
- 2 Tsp. Herbs de Provence
- Salt and pepper
- Heat soup pot on medium and add olive oil.
- Add carrots, celery and onions and cook until they start to soften.
- Add lentils and stir.
- Add chopped tomatoes and cook for 2 minutes.
- Add chicken stock, water, salt, pepper and herbs.
- Bring to a boil and reduce heat to simmer for 30 minutes.
- Remove 2 to 3 cups of soup and puree in blender.
- Add puree back to soup pot and stir.
- Serve with a drizzle of Balsamic vinegar.
Watch Coach Todd demonstrate how to make this quick, delicious dish on his YouTube channel:
Stay tuned for more great recipes and recipe videos that would pair perfectly with this soup! In the meantime, next week we’ll be checking out a new golf skill to sharpen your game. Are you ready?