Like so many others, when the new year approaches, I begin to entertain thoughts of healthier eating. I imagine spending all of December 31 sweeping out my refrigerator and pantry, getting rid of the crackers, chocolate (even the baking kind) and oozy cheeses, and replacing them with kale, flax seed meal and dried beans.
Most years I don’t actually tackle such extreme measures. Instead I just take steps to add a few more virtuous items to our regular menu. Come January the number of leafy greens found in my kitchen will outnumber the cheeses (sadly, not the case at the moment) and I’ll start packing more lunches for my husband and me.
One way that I fill our lunch bags is with homemade soup. I cook up a batch at the beginning of each week and portion it out into microwave-safe containers each night before I go to bed. That way it’s easy to grab come morning. These soups are often bean and vegetable based. Some weeks I do a black bean soup from dried beans; other weeks I stick to pantry basics like canned white beans and boxed stock.
Recently I’ve been making a simple Lentil Soup using Alton Brown’s recipe as my guide. It makes a generous amount, is incredibly cheap to make (good if you’re watching your wallet as well as your waistline) and can happily simmer on the back burner on a Saturday or Sunday afternoon. All these things make it perfect for The Weekender.