Soup and Salad For Lunch

It’s a little bit cooler here in Oakland, CA than usual. So for lunch, I’m planning to make a hearty lentil soup, so I can refuel for an afternoon of work and errands. But to keep my meal 50% raw, I’m going to serve it with a green salad.

Homemade Lentil Soup is so comforting and yet easy. The secret is using just a few aromatics – onion, celery, and carrot – along with the lentils.

Here’s the recipe:


Lentil Soup

Yield: 4 servings
lentilsoup

  • 1 tablespoon extra-virgin olive oil
  • 1/2 large onion, chopped
  • 1 carrot, diced
  • 1 stalk celery, diced
  • 1 cup brown or French green lentils
  • 5 cups water
  • 1/2 teaspoon salt, or to taste
  • fresh ground black pepper

Put the oil in a medium pot over medium heat. When hot, add the onion and sauté for 3 minutes. Add the carrot and celery and sauté 3 minutes longer. Add the lentils and the water. Bring to a boil, then turn down to a simmer. Cook, partially covered, for 45 minutes. Season to taste. Stored in a sealed container in the refrigerator, Lentil Soup will keep for 3 days.


You’ll notice that the recipe calls for either brown lentils or green French lentils (“lentilles du Puy”). The brown lentils are great, but if you can find the tiny French green lentils, they are extra flavorful and creamy.

simplesaladNow once I’ve made soup, I don’t want to spend too much time creating an elaborate salad. But I don’t need to. I’ve come to appreciate the simplest green salads.

The secret to a flavorful plain lettuce salad?

Just add a handful of fresh herbs.

In fact, at the beginning of the week, I chop up 2 heads of romaine lettuce and a half bunch of parsley, and wash and dry the lettuce and herbs together right in my salad spinner.

Then I leave the lettuce and herb mixture in the spinner in the refrigerator – it keeps for three
days – that’s a half-week of simple green salads!

At lunch time, I scoop out 3 cups of the lettuce-herb mixture into a bowl and dress it with a teaspoon each of olive oil and lemon juice – that’s it! And I make sure I eat my salad first, so I fill up a bit before enjoying my soup.

So if you ever feel like a 100% raw lunch won’t fill you up on a cool day, remember – just add that simple green salad to a hearty cooked-soup lunch, and your meal will still be 50% raw.

Do you have a favorite simple green salad or hearty cooked soup that you enjoy? Let me know in the comments!

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