We recently watched a documentary on minimalism and, while the actual viewing was a little dull, I’ve rarely seen Carl so inspired by a show. Moments after it was over the garbage overflowed with old socks, and a couple days later an entire garbage bag of his clothes left the house, with another whole bag set aside to donate. Our closet has never looked better, as you can imagine the size of clothes needed for someone of his considerable height who likes to hang all his shirts.
I’ve never been a pack rat, so I found a couple of items to get rid of to show my support, but it did make me think about how minimalism can also apply to food. So many things that taste delicious are really made of the simplest ingredients, and there’s no need to spend a lot of money to get a great meal on the table.
This simple, delicious soup from the spring issue of Ricardo magazine is no exception. In the interest of eliminating waste, it even includes the greens from the carrots! That would make any minimalist’s heart happy, and it turns out carrot greens taste a lot like carrots, and look really pretty in broth.
I’ve had a lot of time lately while breastfeeding to flip through magazines, which are somehow easier to wrangle with one hand than books. A lot of extra time at home (I really never leave) along with the endless appetite that comes with breastfeeding a rapidly-growing baby have inspired me to renew my commitment to meal planning, healthy eating, and trying new things in the kitchen. Now if only the time and energy in every day lined up with all my good intentions :)
We’ve been absolutely spoiled with food from an amazing church and friend community since Jack’s birth just over a month ago. I’m incredibly thankful not only for all the food and the generosity, love and support behind it, but also the extended break from cooking and grocery shopping that have re-energized me to take up the daily grind of 3 meals a day for all my people with a fresh positive attitude. This soup was a great first start, even if I did have to make classic chicken noodle on the side to keep the kids happy :)
This soup is quick, hearty, healthy, uses barely any ingredients and can be prepped hours before you need to eat. Perfect for my current schedule…and probably yours too. If you have other recipes that fit those criteria, please send them my way!
- ¾ lb (340 g) carrots with greens attached (usually about 1 bunch of carrots)
- 2 Tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, finely minced
- 6 cups chicken broth or vegetable broth
- ¾ cup dry brown or green lentils, rinsed and drained
- Salt and pepper
- Peel and slice the carrots and finely chop the carrot greens (chop about as small as you would chop fresh herbs such as parsley). Set the greens aside for later.
- In a large pot, heat oil over medium heat. Cook onion and garlic to soften (about 5 minutes). Add carrot slices, broth and lentils and season with salt and pepper. Bring to a boil, then reduce heat, cover and simmer for 25 minutes, until lentils and carrots are tender.
- Add chopped carrot greens 5 minutes before end of cooking time and season to taste with salt and pepper.
*Disclosure: Ricardo magazine received from publisher. This issue also includes a strawberry strudel tart we thoroughly enjoyed and an incredible looking chicken coq au vin I can’t wait to try when easy and quick are not my top priorities :)