Prep time: 5-10 minutes
Cook time: ~ 1 hour
Start with:
1 bag lentils (any color)
1 onion
a few carrots
a few celery stalks
a few garlic cloves
1 large box (4 Cups) chicken stock (can use beef or veggie – also can substitute bullion if that suits)
Chop and saute veggies in 1-2 TB olive oil. Feel free to saute in a soup pot to minimize cleanup. When veggies are soft & clear (its OK if carrots are still crunchy) add:
box chicken stock
2-4 C H2O (you can add more later, depends on if you like thicker soup or not)
lentils – rinsed (check for small stones although I have never found any and make this ALL the time)
Bring to boil and then reduce to light simmer for ~45 minutes or until lentils are soft. Stir occasionally.
Lentils have little flavor and can take a LOT of spices so play around with additives such as:
1 can diced tomatoes
1-2 C diced ham or turkey kilbasa
salt & pepper (if using ham or kilbasa, hold off with salt until AFTER the meat has had some time to simmer in pot as it will release salt)
Italian seasonings (oregano, thyme, parsley, etc.)
Indian seasonings (curry, ginger, garahm marsala, coreander)
1 can pumpkin or squash (adds vitamins, fiber and color but surprisingly little color – not so good with meat but GREAT with Indian seasonings)
1 box frozen chopped spinach
Super easy and healthy – freezes well!
About boot camp:
As the mother of two small peanuts I simply don’t have time to work out on a daily basis. Ian’s boot camp enables me to get a full body workout in just 3 hours a week. And he manages to strike a nice balance between a workout that it both intensive and supportive and easily adapted to a wide range of fitness levels.
