Warming lentil super-detox soup is a meatless Monday winter favorite

Post-holiday food should never be about repentance. It should be about deliciousness and healthy renewal – clean eating at its best. 

That's why, after New Year's Eve revelry followed by an indulgent New Year's Eve lunch (on the heels of Christmas feasts and other holiday parties), what I craved for dinner was a warming bowl of chunky, vegan lentil-and-vegetable soup. Happily, I'd created one a couple weeks before – one that my family went crazy for. I'd whip up something like it again.

Only this time, I'd boost the turmeric, said to be a powerful antioxidant with terrific anti-inflammatory properties. And I'd add ginger, which I felt would work with the soup's flavors. And I'd try swapping in some red lentils, which have a softer texture than the green or black ones in the original. I didn't have any baby kale in the house, so I used baby arugula. And I left out the celery.

You know what? The soup was every bit as delicious; the ginger took it in a slightly different (and still wonderful) direction. 

It's a soup that can be all things to all people  or at least many kinds of people. It's vegan. It's gluten-free. The only processed ingredients are minimally processed (a can of tomatoes and the ground spices), so it's very clean. 

It's so soul-satisfying that carnivores probably won't miss the meat. Wylie, home for college for winter break, had three bowls. If you don't mention it's healthy, no one will be the wiser. 

Best of all, you can whip it up in a flash. Putting it together takes about 10 minutes, 15 max (if, say, you're in a post-holiday stupor). In less than an hour, it's done. 

Cooking for just one or two? Make a batch, eat some tonight, then take it to work later this week in a Thermos for lunch. 

Ready for the recipe? Here you go...

Happy New Year!!!

Delicious, soul-warming super-detox lentil-kale soup: Why wait till January?

It's only mid-December, and I'm already feeling like eating clean – at least in-between holiday parties and festive feasts. And here in Dallas, it's soooooo cold outside! 

What could be nicer, in such a circumstance, than the prospect of a big pot of soul-warming soup simmering on the stove? I'm thinking green lentils. And turmeric – for its strong anti-oxidant properties. And baby kale. And then a bunch of other stuff to make it delicious. 

That's what I thought yesterday morning, when it was 70 outside but I knew it was headed down to the 40s by the afternoon. 

I already had everything I needed to make the soup coming together in my head, except one key ingredient: I headed out at around 11 to pick up a cello-pack of baby kale at Trader Joe's.

By lunchtime the soup was ready – and the house filled with wonderful aromas. That's how quick and easy it is to achieve. 

The only work is chopping a few aromatic vegetables (onion, celery, carrot, garlic) and opening a can of tomatoes. (Make sure your tomatoes don't have sugar in them, or the soup won't be so detoxifying.) Sauté the veg in a little olive oil, add turmeric, coriander and herbs, then  the lentils, tomatoes and water. 

Did I mention that the recipe is vegan?

When the lentils are tender, throw in a bunch of baby kale, then let a cook a few more minutes till it all comes together. Lentils cook pretty quick, so it'll be done in just about an hour. 

Oh, baby – it turned out even better than I dreamed: lightly spiced, aromatic, earthy, soulful and satisfying. I knew Thierry would want some: Lentils are one of his favorite foods. But even Wylie (yes! He's home for winter break!) went along for the ride – that's how good it smelled. He'd just awakened at noon (college kids!) and had a bowl with us, just after his bagel and coffee. He loved it.

Here's the best part.  When I woke up this morning it was 15 degrees outside – 4 with the wind-chill factor. The tree is now decorated. We have plenty of firewood. This evening, we're going to our friends' holiday open house. 

Meanwhile, I know what I'm having for lunch.