|
|
The Healing Power of Food: Conscious Eating
by Julianne Koritz, a registered, licensed dietitian. --
Learn how food can heal your body
by strengthening your immune system and increasing your energy level -- create a plan
for boosting your immune system. Lessons address common health complaints and offer
up remedies for issues such as Chronic Fatigue Syndrome, memory loss, joint pain,
depression, anger, and weigh loss. Make food your best friend to energize, nourish and
heal your body!
[ Course Overview]
[ Enroll Now]
Pumpkin Lentil Soup Recipe
By June Soyka Cook
This nutritious and delicious pumpkin soup has been a tradition at our family
Thanksgiving dinners for as long as I can remember. My mother made it and I've
adapted it slightly for our vegetarian palates by replacing the canned chicken
broth with boxed vegetable broth. I also prefer red lentils - available in most
health food stores - to brown lentils. I think the red lentils give the soup a
more seasonal color. Get the mis-matched mugs out! It's a great crowd pleaser
while waiting for dinner to be served.
Servings: 16-20 one-cup servings
4 cups chopped onions
1/2 c butter
10 cups vegetable broth
28-30 oz. can of concentrated pumpkin
1 cup red or brown dry lentils
1 tsp salt (or to taste)
1/2 tsp pepper
1/4 tsp dried marjoram
1/4 tsp thyme
Dash of hot pepper sauce
2 cups light cream (optional)*
1 cup toasted almonds silvers (can be toasted in advance)
In a large pot, sauté onions in butter until tender - not brown. Add broth,
pumpkin, lentils, salt, pepper, marjoram, thyme and dash of hot pepper sauce.
Simmer covered 35 to 40 minutes - or until lentils tender. Stir occasionally.
You can make a day or so in advance so soup melds. Add cream just prior to
serving while reheating. Garnish with toasted almonds prior to serving.
*Ken prefers it without the cream, so I sometimes just
add some extra broth in place of the cream to thin the soup out - if it's too
thick. It's richer with the cream, which can be fun for the holidays. Enjoy!
Copyright © 2004 June Soyka Cook. All rights reserved. If you are
interested in publishing this article, please email
.
|
|
