It’s been awhile! As a competitive runner, one of the oddest, yet most freeing feelings is not being in the middle of training for something. I have pretty much been training for some race or another since January and with the completion of Cross-Country season I’m not quite sure what to do with myself. In the height of the training season, I was coaching about 6 hours during the week, had 5-6 hours for meets on Saturday, and 2-3 hours worth of running on Sundays. Now I have about 12-15 hours extra per week. It is so odd to not *have* to run.
For example, this morning I woke up early to go for a run before Husband had to go in for overtime work. It was SUPER foggy outside and I really liked my book so I said, “I don’t want to go run and I don’t have to.” It was liberating. However, because I can run or not run, one of the things I have been doing is making huge vats of soup to eat for lunch during the week. This week’s soup is a Red Lentil and Turnip soup that is incredibly delicious and healthy. Here’s the recipe.
Red Lentil and Turnip Soup
(serves 12; about 15 minutes of prep and 30 minutes of cook time)
3 cups dry red lentils, rinsed
5 small-ish turnips peeled and cubed
2 cups of carrots, roughly chopped
2 cups of celery, roughly chopped
1 15 oz. can of diced tomatoes NOT DRAINED
2 onions, diced
6 cloves of garlic, minced
2 Tb butter (add olive oil to make vegan)
2 Tb olive oil
4 cups vegetable stock
4 cups of water
1/4 cup chopped parsely
3 Tb red wine vinegar
Salt and pepper to taste
- In a large soup pot, melt butter and olive oil over medium heat.
- Sauté the onions, garlic, celery and carrots until tender (approximately 7 minutes.
- Add the tomatoes and sauté for about a minute and then stir in the lentils.
- Once the lentils are coated in the butter/veggie mixture, add in the turnips, stock and water. Stir and let simmer for 20-25 or until the lentils are tender.
- After the lentils are tender, remove from the heat and add the parsley, salt, pepper, and vinegar. I like mine tart, so I added quite a bit of vinegar, but adjust to your enjoyment.