Beh ammettiamolo, dopo le feste ci sentiamo tutti un pò più grassi, anzi diciamo che abbiamo veramente acquistato quel paio di chili che faticosamente avevamo cercato di buttar giù in palestra… oddio sembro la Lambertucci 😉 Dunque ci toccherebbe andare un pò di magro nelle prossime settimane. Insalate, zuppe, carni bollite e pesce in bianco saranno i miei compagni, e i vostri? E siccome “leggero” non vuol dire “poco saporito”, coraggio e casseruole contro il chilo di troppo!
I start my “post-holidays-diet” with this light lentil soup. All of us during holidays tend to forget all the good rules of a health and light diet. During holidays, we often have heavy and rich meals, where we tend to exaggerate with quantity, but also to mix courses that make our digestion very challenging. So I start today a series of “post-holidays” recipes… who said that “light” is equal to “tasteless”?
1 pound (450 g) dried red or green lentils
2 large carrots, peeled and sliced
2 stalks celery, chopped
2 cups chopped tomatoes or tomato sauce
half onion, finely sliced
2 cloves garlic
2 spoonfuls minced parsley
2 spoonfuls minced basil
2 tablespoons extra-virgin olive oil
Salt and pepper to taste
Check and pick over lentils to remove any small stones or dirt, rinse them in cold water and place in a bowl covered with cold water for about 1 hour (this step makes the lentils cook more rapidly). Drain the lentils and transfer into a pan with cold water (the lentils have to be covered by 5-6 inches of water), bring to a boil and lower heat; boil gently, partially covered. After about 10 minutes add all the vegetables and herbs and continue to cook for 20 minutes.
Turn off heat, mix with an immersion blender until the soup has a smooth consistency, add some hot water if necessary, depending on how thick you like the soup. Adjust with salt and pepper, add olive oil and serve decorated with fresh chopped parsley –I forgot ;). It goes nicely with bread crostini or tomatoes bruschette.