I’m not super into resolutions (though if they work for you, by all means). But I always feel like I need to hit the reset button, eating-wise, come January. In December, I consume more cookies, Reese’s peanut butter cups, Christmas pastries and wine than I do in any other month of the year. And come January 2, I feel … just so over that stuff.
One of the first things I do to help restore my normal eating patterns in early January is make this: A pot of Heidi Swanson’s Lively Up Yourself Lentil Soup. It’s kind of the perfect January food: super hearty and warming, delicious and incredibly virtuous. Plus, it makes a ton, so I can eat lentil soup for lunch for days, and even freeze some for later.
I share this lentil soup recipe here with a hat tip to 101Cookbooks.com, as I’ve made just the slightest modifications to it as I’ve made it over and over again. Do seek out good French lentils: the tiny dark-colored ones, mottled black and brown and green. The soup is insanely simple; feel free to dress it up with a dollop of plain yogurt or sour cream (I especially like Snowville Creamery’s crème fraîche). Top with crumbled bacon and a shower of grated Parmesan if you want a bit more oomph.
Like all soups known to humankind, this gets better with some time in the fridge, so make it the day before you plan to eat your first warm, comforting, healthy bowl.
Lentil Soup with Tomatoes and Greens Recipe
serves 6
2 cups French (speckled or DuPuy) lentils, rinsed and debris removed
1 tablespoon olive oil
1 large onion, chopped
1 teaspoon Kosher salt
1 28-ounce can diced tomatoes with juices
2 cups water
3 cups finely chopped fresh chard, kale or spinach
Freshly ground pepper
For serving: plain Greek yogurt, sour cream or crème fraîche, or a good glug of olive oil; or bacon or grated Parmesan cheese; or fresh chopped herbs
*Soup is best made a day before serving.
In a soup pot, bring 6 cups of water to a boil; add the lentils, reduce heat and simmer until they're al dente, about 20 minutes. Drain and rinse. In the same pot, heat the olive oil over medium-high heat until it shimmers, then lower heat slightly and add onion and a good pinch of salt. Cook onion until it softens but doesn't brown, about 7 minutes. Add remaining salt, diced tomatoes and their juices, and water. (Add a piece of Parmesan rind, if you have one stored in the freezer, for flavor.) Bring to a gentle boil, then reduce heat and simmer 15 minutes, until the soup starts to thicken. Add your chopped greens and simmer about 15 minutes more. Add several grinds of black pepper; taste and add more salt or pepper if needed.
To serve, rewarm soup until simmering, adding a bit of water or stock if needed to thin it out. Ladle into bowls and top with a dollop of yogurt or crème fraîche, or a drizzle of really good extra virgin olive oil.
