soup for the sick

Finding something I feel like eating can be hard. Oranges are always amazing, and when I mentioned that in an online due date club I am a part of, I was flooded with me toos! Clearly, oranges are a pregnant woman’s best friend. But obviously one cannot only eat oranges, and so seek out tolerable meals I must.

Bland foods appeal to me the most, and I imagine this must be true for other pregnant women, since one of the things that’s so off putting about food for us in these early days is the overpowering and complex smells (this also explains why simple, cold foods, like oranges, are so appealing). This simple lentil soup was absolutely heavenly for me last night along with hunks of artisanal white bread baked with olives.

Of course, it is practically essential to get your partner or bff or family member to make it for you. Nobody who’s pregnant wants to smell onion and garlic cooking.

Red lentil soup for the first trimester

What you’ll need:

  • 1 – 2 tbsp(s) olive oil
  • one medium onion, diced
  • a few cloves of garlic, minced
  • a 1/2″ piece of ginger, minced
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • two tomatoes, chopped
  • 2 cups red lentils
  • 8 cups water
  • salt, to taste
  • 1 tbsp tamari (optional)
  • 1 tbsp vegan butter (optional)

What you’ll do:

  1. Heat olive oil over just-shy-of-medium heat. When hot, add onions and sautee for a few minutes, until softened slightly.
  2. Add garlic, ginger, cumin, and coriander, and sautee for another minute, until fragrant and well combined.
  3. Add tomato and continue to stir here and there until the liquid from the tomatoes starts to simmer and the tomatoes have softened.
  4. Now add the lentils and water, and turn the heat up slightly to bring to a boil. Once boiling, cover and reduce heat to a low so soup is simmering, and cook for approximately 20 – 30 minutes, until lentils are breaking apart. Stir occasionally.
  5. Remove soup from heat, and stir in the tamari and vegan butter, if using. Add salt to taste. Let stand for ten minutes or so, allowing for flavours to meld, and then dig in!

Now here are some opinions I have that you are welcome to ignore. Go ahead! You will not hurt my feelings.

Try to buy organic tomatoes. Onion doesn’t have to be organic, since you’ll be removing its outer layers, and it’s not a vegetable that many bugs are interested since it smells so intense. Onion is kind of a natural bug deterrent, so it requires fewer pesticides. Same goes for garlic (Ithink? Right?). But your wee soon-to-be fetus will probably really appreciate organic tomatoes.

Also, even though they’re so convenient, try to buy fresh tomatoes instead of canned. Canned foods, even organic, all have BPA in the lining, which is an endocrine disrupter. And more than any other time in the life cycle, endocrine disrupters seem like just the thing to avoid when producing a little person. I am not perfect in this respect, and I have and will again indulge in something canned, but, you know, reach for the stars. Or something.

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2 thoughts on “soup for the sick

  1. camillelabchukCamille says:

    I really hope this dessert will be appealing to you tomorrow night, because I don’t want to eat it all myself!

    http://kblog.lunchboxbunch.com/2012/02/chocolate-epiphany-vegan-chocolate.html

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