…this recipe is all wrong.
First, it’s summer. Nobody wants soup in summer.
Second, it’s Friday. Nobody wants soup on Friday.
But I thought it over…and today was the day. Soup-sharing-day. Because I want you to make this soup this weekend and then eat it for lunches next week. Soup is good. I’ll tell you why.
Sometimes you have every intention of eating a big salad brimming with vegetables for lunch. But then noon rolls around and a bowl filled with raw veggies sounds just too…raw. Enter soup. All the veggies. None of the raw.
Lately I’ve been trying to be more intentional with my fruit and vegetable eating. For me, it’s easy to eat whole grains, lean protein, nut butters and bananas…but sometimes other fruits and vegetables fall to the wayside. I’ve really been making an effort to eat the recommended 7-9 F&V servings.
For instance, let us walk through Thursday. Breakfast was overnight oats with 1/2 a banana. Lunch was a salad with curry chicken salad, sweet potato tortilla chips, sauteed eggplant, sauteed red bell peppers and sunflower greens. Snack was 2 chickpea chocolate chip cookies. Dinner was 2 chicken tacos at a mexican food restaurant + charro beans + tortilla chips. Dessert was a bowl of fresh cherries + glass of milk + a Trader Joe’s mini dark chocolate bar I split with Andrew. That adds up to 2 servings of fruits and 4 servings of vegetables. Which is still short of the recommended 7.
Of course eating some vegetables and fruits are better than none…I just think it’s interesting to count them at the end of the day. It just seems like it should be so easy…just eat more green things. But if I don’t think about it, I can easily end up eating just 1 serving of vegetables a day…which, ya know, isn’t ideal.
Another thing I’m currently making an effort at is attempting to convince Andrew that we need a anniversary trip in December. Our honeymoon locations were between Cabo San Lucas and San Francisco. We chose Cabo, which was SO great. But now I’m thinking we should visit San Francisco.
I just want to go and eat my way through the city. My absolute favorite thing I ate on my honeymoon was shredded chicken chilaquiles. I had never even heard of them before. They take super thick corn tortilla chips and simmer them in red or green salsa until they start to soften and then they’re topped with shredded chicken, queso fresco, sour cream and sliced avocado. They served them for breakfast. I don’t even really like queso fresco because I feel like it has no flavor…but I loved it on these.
I kind of forgot about chilaquiles but they popped into my mind and now I can’t stop day dreaming about them. So now I’ve made it my mission to find the best chilaquiles in Houston. I think they’re traditionally served with eggs instead of chicken. I’m not sure about how I feel about that.
Hmm. Funny how this blog always comes back to Mexican food. Sooooo if soup isn’t your thing, head over to Healthy Aperture Blog where I’m sharing Crispy Avocado Tacos today!!
- 1 cup green lentils
- 2-3 tablespoons olive oil
- 1/2 green cabbage, shredded
- 1/2 yellow onion, roughly chopped
- 2 garlic cloves, minced
- 3 cups reduced sodium vegetable broth
- 1 (13.5oz) can lite coconut milk
- 1 (14.5oz) can diced fire roasted tomatoes
- 2 (15oz) cans great northern beans
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon sea salt
- Bring a pot with ~2 1/2 cups water to a boil. Add in dried green lentils, reduce to a simmer and cover. Allow lentils to simmer for ~45 minutes, or until soft. Add more water as necessary. Use a colander to drain lentils from excess water.
- In a large pot, heat olive oil over medium-high heat. Add in shredded cabbage and onion. Stir frequently until soft, ~10 minutes. Add in minced garlic and stir until fragrant, ~30 seconds. Add in remaining ingredients, vegetable broth, coconut milk, tomatoes, beans, paprika, cumin, chili powder and sea salt. Allow to simmer for at least 30 minutes. Serve immediately or store in the fridge for meals throughout the week.