I’m trying to be healthy.
It’s hard. First world problems.
I get asked a lot of questions about the blog. You can check out my FAQ page for the answers to the most common ones. But there is one question that I did not include on that page because I feel so weird answering it. Although, it’s a legitimate question to ask if you know me and know the kinds of food I love to cook and eat.
“How do you eat all that unhealthy food and stay thin?”
The short answer is… I have no idea. I’m clearly no expert on nutrition, as I’ve said a thousand times. My idea of healthy is probably way off what is actually good for me.
The long answer is that although I love high-carb, high-fat foods like pasta and cheese, I lead a high-energy, active life. I don’t mean I’m constantly working out or playing sports or running – I don’t do nearly enough of that. What I mean is that my regular day-to-day activities are always done with gusto. I don’t do anything at a slow, leisurely pace, so maybe I burn more calories, say, doing laundry or something, than the average person. It’s not a conscious thing – it’s just the way I am. And I probably have great metabolism which no doubt helps.
But as my mother likes to remind me… after I hit 30, that’s all about to change.
Which, coupled with the fact that I’m getting married in five months (FIVE MONTHS!!!) means I’m trying to be more aware of what I’m putting into my body. And I’m also trying to exercise every day, whether it be a nice long walk with My Other Half or hitting the gym.
And that’s why I’m sharing this (delicious!!!) Spinach & Lentil Soup with you instead of, oh… Buffalo Chicken Fries or something.
(OMG don’t even mention buffalo chicken ANYTHING in front of me because the cravings are insane and I will probably relapse back to my unhealthy ways.)
This soup is GREAT! Filling and flavourful. And surprisingly summery? I thought it sounded wintery when I started making it but it was actually fresh and light enough to be a summer soup. I am starting to really like lentils, even though they’re ugly.
This post is suddenly so long. I’ll share the recipe with you now.
- 3 tbsps oil
- 3 tsps minced garlic
- 1 large onion, diced
- 3 carrots, diced
- 2 celery stalks, diced
- 2 cups green lentils, rinsed
- 14 oz can diced tomatoes
- 6 cups chicken broth
- 2 cups water
- 3 bay leaves
- Salt & pepper, to taste
- 2 big handfuls of spinach, chopped
- Heat oil in a large pot. Add garlic and onions. Sauté until translucent, then add carrots and celery and sauté for 5 more minutes. Add lentils and cook for another 5 minutes. Add tomatoes, broth, water, bay leaves, and salt and pepper. Bring to a boil, then cover and cook on low for 45 minutes or until the lentils are soft (I always taste test them). Add spinach and stir until wilted. Serve!
Adapted from iFOODreal