But right now, I'm here to give you the antidote to those sticky buns I made. Because while decadent and completely delish, they're...well decadent and completely delish. And we all need balance in our lives. The answer is a filling soup/stew that couldn't be healthier if I tried. Lentils, greens, the healing power of ginger. It'll let you eat at least two more of those sticky buns.
Spicy Lentil Soup (serves 6)
2 tbs olive oil
1/2 medium onion, diced
1 1/2 tbs ginger, grated or minced
4 cloves garlic, grated or minced
1 large can crushed fire roasted tomatoes
1 1/2 c lentils, rinsed and picked over
4 c chicken broth (vegetable broth may be substituted)
1 medium bunch mustard greens, rinsed thoroughly and torn off stalks
1 tsp sriracha sauce
- Heat olive oil in a soup pot over medium heat. Add the onions and cook 4-5 minutes to soften. Add the garlic and ginger and cook an additional 2-3 minutes, until fragrant. Add tomatoes and cook 2-3 minutes to warm tomatoes. Stir in the lentils and add the chicken broth. Season lightly with salt and pepper. Bring soup to a boil then reduce heat to a simmer. Cover and let simmer 30 minutes. Add mustard greens and cook an additional 15 minutes or until lentils are tender. Add sriracha and adjust seasonings to taste. Serve warm with crusty bread.