I LOVE Rebecca Katz. Ever since I “met” her cooking (and her!) at Food as Medicine in 2010, I’ve followed her blog, read and bought her cookbooks and tried to cook “more like Rebecca”. She is a culinary rock star, and so I am sharing her new fall soup. I happened to have everything it called for: green lentils, a new organic delicata squash, and kale. (full disclosure: someone at my house claims to HATE kale, but when I call it greens, sliver it cooked in soup, it gets eaten! LOL). I also LOVE the spice combinations in this, they feel a bit Moroccan to me!
MAKES 6 SERVINGS • PREP TIME: 20 minutes • COOK TIME: 35 minutes
Rebecca states: “Silicon Valley has promised us that, someday, little nanobots will act like tiny microprocessors in our brains, helping to make us smarter. I say, Why wait? We already have a teensy food that does that. It’s the lentil, the vegetable kingdom’s version of a Lilliputian flying saucer. Lentils, ounce for ounce, pack an amazing amount of brain boosters, such as iron (essential to the function of myelin, which is involved in quick information gathering). From a culinary viewpoint, it’s a myth that you have to soak lentils overnight; just a quick rinse will do. With a host of spices, cubed delicata squash, and thinly sliced kale, this is my go-to soup when I’m working hard and need to process a lot of information.” Eileen says, “once you peel and chop, this is an EASY and delicous soup!”
2 tablespoons extra-virgin olive oil
1 yellow onion, diced small
2 carrots, peeled and diced small
2 celery stalks, diced small
1 medium delicata squash, peeled, seeded, and cut into 1/2-inch cubes
don’t freak, pictured below, Delicata are are small and pretty easy
to peel compared to bigger squash
1 teaspoon curry powder
½ teaspoon ground cumin
½ teaspoon ground turmeric
¼ teaspoon ground coriander
¼ teaspoon ground cinnamon (I used ½ teaspoon, I like the flavor)
Pinch of red pepper flakes
1 cup dried green lentils, rinsed well
8 cups Magic Mineral Broth or store bought organic vegetable broth*
*note from Eileen: I use Organic Chicken or Bone Broth, I just like the taste better.
1 cup tightly packed, stemmed, and thinly sliced kale
Heat the olive oil in a Dutch oven or heavy soup pot over medium heat. Add the onion and a pinch of salt and sauté until translucent, about 4 minutes. Add the carrots, celery, delicata squash, and another pinch of salt and sauté until all of the vegetables are just tender, about 5 minutes.
Add the curry powder, cumin, turmeric, coriander, cinnamon, 1/4 teaspoon of salt, and red pepper flakes and give a stir. Add the lentils and stir to coat. Pour in 1/2 cup of the broth to deglaze the pot, stirring to loosen any bits stuck to the pot, and cook until the liquid is reduced by half. Add the rest of the broth. Increase the heat to high and bring to a boil. Decrease the heat to low, cover, and simmer until the lentils are tender, about 20 to 25 minutes.
Taste; you may want to add a pinch of salt. Stir in the kale and cook until it’s tender, about 3 minutes.
VARIATION: Substitute fennel, which is a good digestive aid, for the celery to add more depth to the flavor.
Cook’s Note: If you have trouble finding delicata squash, use its cousin, butternut squash.
Reprinted with permission from The Healthy Mind Cookbook Copyright © 2015 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.