Hearty, cold-weather meals don’t have to be unhealthy. This delicious and nutritious recipe from Elite Jakob will have your family begging for more.
Elite Jakob is a Reisterstown-based integrative health coach, food blogger and author of the self-published cookbook “I Live in my Kitchen, But You Don’t Have To.” For more recipes from Jakob, visit her website, Iliveinmykitchen.com and follow her on Instagram and TikTok @Iliveinmykitchen.
Red Lentil Soup
Ingredients
- 2 Tablespoons olive oil
- 1 bag (16 ounces) red lentils
- 1 onion
- 3 garlic cloves
- 3 celery stalks
- 1 medium sweet potato
- 1/2 bunch of each cilantro and parsley, chopped (you can use just one of those or both)
- 2 teaspoons salt
- 1 teaspoon turmeric
- 1 teaspoon cumin
- Pepper
- Lemon and olive oil for serving
Instructions
- Rinse and drain the lentils using a large strainer.
- Dice the onion and celery and peel and chop the sweet potato.
- In a medium soup pot add the oil and sauté the onion Add the onions for 1 minute.
- Add the diced sweet potato and sauté for another 1-2 minutes.
- Add the lentils and the seasonings and mix well.
- Add the rest of the ingredients, celery, garlic, chopped parsley/cilantro and fill up the pot with water, up to 1 1/2” from the ledge of the pot.
- Mix everything to make sure nothing sticks to the bottom of the pan and bring the soup to a boil.
- Taste the broth to make sure it’s salty enough. You might have to add more salt. If necessary, add another teaspoon and taste again.
- When the soup is boiling, lower the heat and cover. Cook covered for 30 minutes.
- After 30 minutes, uncover and process the soup with a hand held blender. Process until the soup is smooth without lumps.
- Serve in a soup bowl and drizzle with lemon and 1 teaspoon of olive oil.
Dara Bunjon talks sustainable farming, chocolate, and more with farmer, chef, educator and chocolatier Mark Mills of Chocolates and Tomatoes Farm in Middletown.
Dara Bunjon talks with cook, writer and television host Monti Carlo about her new cookbook, "Spanglish: Recipes & Stories," and more.
At a time of economic uncertainty, Yossef's Laffa-Milia, a new kosher restaurant in Owings Mills is thriving.
This lemon and dill salmon recipe from Elite Jakob celebrates the delicious colors, aromas and tastes of spring.