Lentil Soup with Zucchini Recipe and more tips for Staying Healthy!

 

I hope you are staying healthy and cool.  Remember to use cooling herbs in your cooking like fennel, cilantro and mint.   Cooling drinks include coconut water, water with mint,  mint teas, hibiscus and water with cucumber.   Cool your eyes by splashing cold water on them when you get up in the morning.  When you are feeling heated, spray rosewater on your face, wrists and neck.   Tulsi tea is wonderful year round and is especially helpful now as it strengthens the respiratory and immune systems.  I drink it hot the rest of the year and at room temperature or cool during the summer.  Below is a picture of the Rosewater and a box of Tulsi tea.  They are both available at health food stores like Whole Foods, MOM’s, and Food Co-ops. 

 

Also below is another recipe for Lentil Soup.  I make it with Zucchini or summer squash as both are plentiful this time of year and good for summer eating.  Although it is more flavorful if you use homemade stock, you can always use water instead.  Here is a picture of the soup.

 

As always, let me know if you have any questions.

 

 

Lentil Soup with Zuccchini

(Loosely adapted from Vegetarian Cooking for Everyone by Deborah Madison)

2 T ghee

2 c chopped onion

2 garlic cloves, chopped

3 to 4 carrots, diced

1 ½ c celery, diced

1 to 1 ½ c french green or black lentils, rinsed

2 bay leaves

4 to 6 fennel frond branches

4 to 6 parsley branches

4 thyme sprigs or ¾ t dried thyme

10 c water or vegetarian stock

2 to 3 c chopped zucchini or a combination of zucchini and summer squash

½ c chopped parsley, and more for garnish

1 T tamari

2 c cooked orzo, preferably whole wheat

salt and pepper

thin shavings of parmesan for garnish (optional)

olive oil for garnish

Heat the ghee in a soup pot on medium-high heat, and add the onion.  Saute until lighly browned, 5 to 8 minutes, and add the garlic, carrots, celery and 2 t salt, and cook 3 to 4  minutes more. Put in the lentils, and the herbs (except the choppped parsley), stir to mix and then add the broth.  Bring to a boil and simmer, partially covered for 15 minutes.  Then add the zucchini and squash, tamari, chopped parsley, cover, bring back to a boil, and simmer for 15 to 20 minutes more until the lentils and vegetables are tender.  While the soup is simmering, cook ¾ or 1 c orzo in boiling salted water, drain and set aside.  When the soup is done, add the orzo, black pepper to taste and cook a few minutes more.

Pour into bowls, add a few shavings of the parmesan, drizzle with a little olive oil, add some chopped parsely and a few twists of black pepper.

Serves 6 to 8.  You may halve the recipe.