By Jo Cooper
I love PCRM (Physicians Committe for Responsible Medicine), especially because they generously offer so much cooking education free to the public through the Cancer Project, their diabetes education network, their 21-day vegan kickstart programs, etc… and the recipes are often terrific.
Case in point: this lentil soup recipe from the Cancer Project, perfect for a cold winter’s night with the wind howling, as it has often been here on the East Coast this winter.
This is a keeper– simple and pleasant to make, delicious and nutritious. Brown lentils, an onion, a potato, a can of diced tomatoes, garlic, chopped cilantro, broth (see previous post on magic mineral broth, though you can use any veggie broth), lightly spiced… There’s something about lentils that feels nourishing down to my toes!
And there’s something to be said for subtlety. I was talking with my new colleague Tim van der Veken, the Center’s new Research Associate and a fellow foodie, about flavor this morning, and about how captivating subtle flavors can be. Being knocked out with blazing spices can be very delightful, for sure– and there’s also something to be said for nuance, and the slowly dawning natural flavor of food, gently enhanced with with spices, that warms your senses gently.
And you won’t be surprised to hear this is marvelous leftover. Make lots!
