I came down with a cold recently, and I was craving soup. As much as I love a fragrant, brothy soup like pho when I get the sniffles, my body wanted something more substantial (i.e. something that wouldn’t leave me hungry in two hours...does pho do that to anyone else but me?). Also when I’m sick, I go from having no appetite at all to suddenly wanting to devour everything in sight. Thank you, robust and raging immune system. I wanted soup, and I needed it fast.
Red lentils to the rescue. They cook in 20 minutes, take minimal effort for my cold-fighting body to breakdown, and they’re full of fiber and protein that keep me satisfied. I also tossed in coconut milk for added oomph, vitamin-rich carrots because I believe veggies of any kind are instant healers, and warming spices for extra comfort. A little apple showed up for a tart-sweet flavor and because we all know that vitamin c is a force when it comes to conquering illness.
I served it with brown rice, but any hearty bread would do. It also freezes well, so make a big batch and save some for later!
To get the recipe, head over to Anthropologie’s blog. It’s a beautiful soup, but I must say it looks even prettier in their fancy bowls.
