Sunday, January 5, 2014

Chunky Lentil and Vegetable Soup

So I am currently sidelined with an unhappy IT band. While I'm waiting for it to heal, I've been biking to keep up my cardio. Last night a cold front came in and also brought strong wind gusts, up to 25 miles an hour. I decided to set out on a long-ish bike ride on the White Rock Creek Trail this morning. Heading south on the trail was cold and windy, I realized that my gloves weren't keeping my fingers very warm. After 30 minutes heading south, I turned around to head back north and realized I'd had a tailwind the entire way! I tried for a few minutes to struggle against the wind, but my hands were painfully cold and I realized it would take me about twice the amount of time to get back to my starting point. After less than 10 minutes, I took shelter in the nearby tennis center and called Michael to pick me up. The cold and wind was just too much for me!

After I took a hot shower to thaw out, I made myself some hearty soup. This soup was really easy, delicious and inexpensive!

I didn't have any paprika, so I subbed some chili powder which I knew had smoked paprika in it. This definitely cranked up the heat, so I ended up adding a little sugar to cut the spiciness. It was still delicious, but I think the smoked paprika would definitely add some depth so I will use that next time.

2 Tbsp olive oil
2 cloves garlic
1 medium onion
½ lb. (3-4) carrots
3 ribs celery (I left this out)
1 (15 oz.) can black beans
1 cup brown lentils
1 tsp cumin
1 tsp oregano
½ tsp smoked paprika
¼ tsp cayenne pepper
Freshly ground black pepper
1 (15 oz.) can petite diced tomatoes
4 cups vegetable broth
½ tsp salt
Mince the garlic and dice the onion. Cook both in a large pot with olive oil over medium heat until tender. Meanwhile, slice the celery and peel and slice the carrots. Add the celery and carrots to the pot and continue to sauté for about 5 more minutes.
Drain the can of black beans and add it to the pot along with the dry lentils, cumin, oregano, smoked paprika, cayenne pepper, and some freshly cracked pepper (10-15 cranks of a pepper mill). Finally, add the diced tomatoes (with juices) and vegetable broth, and stir to combine.
Increase the heat to medium high and allow the pot to come up to a boil. Once it reaches a boil, turn the heat down to low, place a lid on top, and let it simmer for 30 minutes. After 30 minutes, test the lentils to make sure they are tender. If not, continue to simmer until they are tender.**
Taste the soup and add salt as needed (I added ½ tsp). Serve hot.


Melvin said...

Saw your comment back on the RunnersDrinkBeer blog - thanks for following! For your ITB - have you tried Graston or ART to help alleviate the issue? There's also a myriad of hip and core stability exercises to improve the root cause/issue.

Rebecca said...

No, I haven't tried those. It's actually starting to heal up, just from RICE. I saw a physical therapist yesterday, he thinks I am out of the acute phase and can start building up my mileage again. I ran a whole 3.5 miles this morning with no pain, woo-hoo! He's also having me do some exercises to strengthen my hips and quads to prevent it from happening again.

I should do a post on it at some point, coming back from an injury can be so frustrating!

Thanks for the follow! I started following the RDB blog after a race where some guys were pacing, I was happy to see it pop back up again!

Melvin said...

Sometimes RICE is the only thing that will cure it, but as runners, it's mind numbingly frustrating. If it pops up again, you should check out a sports chiro/massage therapist who uses one of those techniques to get back in the game a bit quicker.

Congrats on the pain free miles, and thank you for coming back. Glad to be back!