Dinner Detox


The one thing that I really miss while traveling is home cooked meals. After a week of rich food, I needed something nutritious to get me back on track. The challenge? No groceries in the house and a worn out cook.

I always tell people that the secret to quick and healthy eating is a well-stocked pantry and this recipe is proof of that. After digging through the cupboards, I was able to put together a satisfying lentil “soup” using red lentils, garlic, shallots and carrots.

Here’s how I did it:

1-1/2 cup red lentils
4 carrots
2 giant cloves of garlic
1 shallot
1 tsp salt
Black pepper

Put the lentils* in a saucepan and cover with 2 inches of water (about 6 cups) and salt. While that’s coming to a boil, peel the carrots and chop into a 1/2 inch pieces – add to the cooking lentils. Peel and slice or chop the garlic, add to the pan. I had a shallot on hand so I sliced that up and added it to the pot. If you are without shallots, add more garlic or some onion. When the water comes to a boil, reduce to a simmer and cover for 25 minutes. The lentils break down into a stew that is filling and tasty.

This would be great with some flatbread and a green salad on the side. If you need more zip, add a squirt of Sriracha or your favorite hot sauce. Enjoy!

* Lentils often need rinsing before being used.

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Heidi Van Heel

Heidi Van Heel

Writer, freelancer, and believer in magic living in Minneapolis. In my free time, I love reading, exploring the great outdoors, and experimenting in the kitchen.

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