Have you ever tried “water sautéing”? Instead of using oil, you add just enough water so that whatever you’re cooking doesn’t stick to the bottom. This was the first time using this method and I was really impressed with the results. I was worried that if I didn’t sauté the onions in oil it’d result in an onion-y flavored soup, but it turned out fine. All of the vegetables cooked evenly and it felt really good knowing I wasn’t putting indigestible oils into my body.
Is oil is bad for my body?
It is my opinion that any oil which has been refined is bad for your body. For example, canola, sunflower, safflower, and grapeseed oil. These oils have been refined, changing the molecular structure thus making it unrecognizable to your body. Since working to remove or at least reduce the refined oil from the foods I eat, I’ve noticed a significant improvement in my digestion.
More about refined vs unrefined oils here.
What oil is good for my body?
Any oil that has not been refined, or any extra virgin oil is fully digestible. This includes extra virgin coconut oil and extra virgin olive oil, both of which I use regularly. I like to use coconut oil for my baked goods and olive oil for dressings or brushing on toasted bread.
But I heard coconut oil was bad for you!- explained here.
This is a great soup to make at the beginning of the week so that you have something healthy and filling all week long. I enjoyed mine with a big slice of whole wheat bread smothered in Earth Balance…I know the oil! But at least I’ve figured out how to eliminate it from the things I’m cooking. This soup does make a large batch, so if you can’t finish it within four days, invite a friend over for dinner or freeze it for a later time. To freeze, place just enough to fill a ziplock freezer bag so that it can lay flat in the freezer. It’s easier to thaw something that’s flat, as opposed to a large brick of something. : )
- 1 cup green lentils
- water, as needed
- 3 stalks celery, dice
- 2 carrots, diced
- ½ yellow onion, diced
- 1 tbsp fresh rosemary, minced
- 5 cups vegetable stock
- 3 yukon gold potatoes, diced
- 1 bay leaf
- salt and pepper, to taste
- Dijon or yellow mustard, for topping
- Fresh minced rosemary, for topping
- Place lentils in a large bowl and cover with double the amount of water and soak overnight. The following day drain and set aside.
- Heat a large pot (at least 5 qts) over medium-high heat. Add a few tablespoons of water, then add the celery, carrot, onion, and rosemary. Cook until vegetables are tender, adding just enough water so that the vegetables don't stick to the bottom.
- Add vegetable stock, potatoes, bay leaf, and lentils. Bring to a boil, then reduce to a simmer and cook until lentils are tender, about 45 minutes. Taste, then season with salt and pepper.
- To serve, top with a dollop of Dijon or yellow mustard and a sprinkle of fresh rosemary.