It’s been a busy 4 days for all of us with Thanksgiving and all the additional get togethers. As much as I enjoy cooking and all the wonders that the Holidays bring, I inevitably need to be a little catered to after it’s all done. And by catered to, I mean I need to pamper myself!
For starters I always without fail need a date night alone with just my Husband; I’ll cook something that we both want, and he’ll light the candles, set the table, open a bottle of wine, set the tunes and the mood. We’ll sit and just talk about the passed events, what we want to do next and really just try to enjoy eachother as much as possible, afterall even though we were together it’s just not the same as being alone.
Then I like to get back to my routine of working out, getting the house back in order and cook a healthy delicious get back on track meal. It’s hard once you start eating sweets and this and that you crave it more, so I like cooking something that is not only healthy but looks amazing that you just want to gobble it up by looking at it. Obviously it also has to be kinda simple, after cooking such big gourmet meals for the Holidays you want something that doesn’t require so much time and effort.
I came up with this meal just because I had the ingredients and thought that I should try doing something with them that I had never done before. It’s so detoxifying, delicious and damn easy. Enjoy this feel good and amazing soup.
For The Puree:
1 1/2lb. Bag of Frozen Artichokes, defrosted*
3qt. Stock Veggie of Chicken
2 drizzles of Extra Virgin Olive oil
Salt and Pepper to taste
For the Lentils:
1 cup Dried lentils, your choice
1/2 small Onion
1 celery stick
1 small Potato**
1/2 veggie bullion cube
Handful of Parsley, chopped
2-3 Sage leaves, Chopped
1 tbsp. Olive oil
2 1/2 cups of Water
In a medium pot add your Artichokes, Veggie stock, olive oil, salt and pepper. Set over medium flame cover and allow to boil.
In the meantime, chop up your onion, carrot and celery. Grab a small pot put over medium heat add the olive oil and once hot throw in the chopped onion, carrot and celery. Now, peel and cut your potato into small cubes, once the onions are translucent throw in your potatoes along with the bullion cube, stir until the bullion has dissolved, add your sage and then throw in the lentils along with the water followed by the parsley. Mix everything well; cover and allow to cook for 15 – 20 minutes. Lentil cooking time may vary so just keep an eye on them.
Now return to your Artichoke, should be ready and boiling. Turn heat of and allow to stand for 10 minutes. Now grab your Immersion blender and put in the pot and start blending until smooth.
Once your lentils are cooked turn off. Now start to serve first add your Artichoke puree and then in the center add your lentils. If you want you can top off with a drizzle of Extra Virgin olive oil, or not it’s up to you. Now enjoy and congratulate yourself for being an amazing cook.
* Pull the Artichokes out a couple of hours before cooking time. If you have fresh, cooked ones use those instead.
** you can leave the potato out if you wish