So, as many of you know or have put together from this blog, I had a baby recently. I’ve adapted my cooking style accordingly (i.e. using recipes I can do in my sleep) and stuck with what I know rather than branching out too much because, well, this just isn’t the time.
What it is the time for is eating healthy. See, the last 3 months of my pregnancy I really was a content and nice person only when I was sitting in my 67 degree house, in M’s boxers and tee shirt, and watching Diners, Drive-Ins, and Dives. It was hotter than heck outside (I mean this summer, REALLY????). I was large, uncomfortable, and hungry. Not giving into my cravings too often, this was the perfect show to fulfill my fantasy of double bacon cheeseburgers topped with onion rings and french fries. OMG.
I’m not sure if you have watched that show, but it is impossible to watch without consuming something. So while I wasn’t giving into the deep fried burger cravings, I was munching on something and I wasn’t the only one in the house gaining the pregnancy weight. (wink wink).
So, fast forward to 5 weeks postpartum. My body is closely approaching back to normal (thank you, mom) and I no longer need to watch the food fantasy show nightly. And while I am not one to obsess over a lingering 5 pounds, I am one to obsess over fall clothing and some of it is just not fitting properly just yet (i.e. buttoning). This is the problem and it needs to be resolved before the skinny jeans, boots, and sweaters are here to stay. I just love them too much.
The answer? Well it hit me during a 4:45AM feeding one morning. I was browsing the super credential celebrity blogs and I came across Blake Lively stating that if she ever has an extra few pounds lingering around, she just consumes lentils for a few days. Obviously, everything out of celebrity mouths and printed on gossip sites is completely reliable so that just had to be my answer! Exciting yes, but even more exciting is it gave me a reason to make Ina’s French lentil soup. It had been a while since I had made it and it’s one of my favorites. Bonus that it helps the skinny jeans zip up just a little bit easier.
And hey, I’d keep the extra 5 lbs or even all the extra pregnancy weight if it meant keeping him forever. Love.
- -1 lbs French green lentils
- -3 onions, diced
- -2 leeks, white parts only, rinsed and diced
- -3 cloves garlic, minced
- -1/4 cup olive oil
- -1 TBS kosher salt
- 1 1/2 tsp freshly ground black pepper
- 1 TBS fresh thyme, minced
- 1 tsp cumin
- 8 stalks celery, chopped
- 5 carrots, chopped
- 3 quarts chicken stock
- 1/4 cup tomato paste
- 2 TBS red wine
- parmesan cheese and bread, for serving
- Pour lentils into boiling water and let sit for 15 minutes.
- Meanwhile, heat your oil in a large soup pot over medium heat. Saute the onions, leeks, and garlic until soft, roughly 10 minutes or so.
- Add in your seasonings and spices and mix together. Add the celery and carrots and cook until softened, roughly another 10 minutes.
- Pour in the drained lentils, chicken stock, and tomato paste. Cover and bring to a boil. Remove the lid and let simmer on the stove for an hour, or until the lentils are soft.
- Taste the soup - adjust the seasonings. Right before serving stir in a couple splashes of good red wine. Drizzle with parmesan and serve with warm crusty bread.
Ziiiiiip go the skinny jeans – here’s hoping!