When you’re trying to carve out some writing time on a rainy (or snowy)
Saturday, it’s great to put together some soup – and then write while it
simmers. This is one of my favorites.
1 tablespoon olive oil
1 medium onion, finely chopped
2 medium carrots, finely chopped
1 rib celery, finely chopped
1 cup dried red lentils
2 T tablespoons tomato paste
½ teaspon ground cumin
pinch of ground red pepper
5 cups reduced-sodium chicken or vegetable broth
6 tablespoons low-fat plain yogurt or sour cream
Heat oil in medium pot over medium-high heat. Add onions, carrots, and celery
and sauté about 3 minutes or until vegetables start to soften.
Stir in lentils, tomato paste, cumin, pepper, and broth. Raise heat to high and
bring to a boil. Reduce heat and simmer, covered, for 30 minutes or until
lentils are soft and soup is thick.
Ladle into bowls and top each with a tablespoon of yogurt or sour cream.
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