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¼ pound spinach leaves, washed well and chopped

(about 3 cups)

NUTRITION TIP

Eat your colors! That’s what we learned in kindergarten and it still applies. Those vibrant colors are literally the phytochemicals associated with a decreased risk for some types of cancer. Vegans, not surprisingly, have higher rates of consumption of healthy phytochemicals than do omnivores. We should celebrate!

Preheat a 4-quart pot over medium heat. Saute the onion in the oil for about 5 minutes, until translucent. Use a little nonstick cooking spray if needed. Add the garlic, thyme, tarragon, pepper, and salt, and saute for another minute.

Add the celery, carrots, zucchini, lentils, and vegetable broth, and mix to combine. Cover the pot and bring to a boil. Once boiling, lower the heat to a simmer and cook for about 45 minutes, until the lentils and veggies are very tender and the soup is thickened.

Add the tomato sauce and spinach, and cook until the spinach is wilted. You can serve it immediately, but as with most soups it’s better if you let it sit for at least 10 minutes first, and it tastes even better the next day.

INGREDIENT SCAVENGER HUNS

I use a plethora of lentils throughout the book, but this recipe calls for french lentils, also called du Puy lentils or, if you really want to be a snob about it, or you are French, lentilles du Puy. Hailing from central France, they’re a smaller and firmer lentil that I prefer to use when I’m craving something really hearty and, dare I say, meaty. You probably won’t find them in the average grocery store, but Whole Foods Market-type stores are sure to have them in stock. You can also find them in the sort of store that might say “gourmet” on the awning, but “gourmet” doesn’t have to mean expensive. If the price is exorbitant, grab regular old green lentils and don’t look back; the soup will still be fabulous.

Ceci-Roasted Red Pepper Soup

SERVES 4 · ACTIVE TIME: 10 MINUTES TOTAL TIME: 45 MINUTES

PER SERVING

¼ RECIPE):

Calories: 170

Calories from fat: 30

Total fat: 3.5 g

Saturated fat: 0 g

Trans fat: 0 g

Total carb: 28 g

Fiber: 7 g

Sugars: 10 g

Protein: 8 g

Cholesterol: 0 mg

Sodium: 830 mg

Vitamin A: 50%

Vitamin C: 150%

Calcium: 8%

Iron: 15%

I’ve got no quarrel with consuming red bell peppers as is. They’re all fair and well when you need something to dip in your hummus. But roasting red peppers makes them sweet and exotic-tasting, taking them well out of the crudite realm and into serious cuisine. So serious in fact that I had to give the soup a vaguely Italian name. Ceci means “chickpea,” and here they are partially blended with the roasted peppers and fresh tomatoes to give the soup a great texture that’ll keep you saying “mmm” in Italian, spoonful after spoonful.

2 large red bell peppers

1 medium-size onion, chopped finely

3 cloves garlic, minced

2 teaspoons dried rosemary

½ teaspoon salt

Freshly ground black pepper

1 pound tomatoes, chopped roughly (3 average-size;

about 2 cups)

1 teaspoon ground coriander

3 cups vegetable broth

1 (15-ounce) can chickpeas, drained and rinsed

To roast the peppers, preheat the oven to 375°F, cut out the stem with a paring knife, and discard it along with the seeds. Stand the peppers in a small baking pan (a pie plate or bread pan works great). Bake for about 35 minutes. They should be really soft; they might even collapse a bit. Remove from the oven, and store (see tip) or use a fork and knife to chop them into bite-size pieces (because they’ll be too hot to touch). If storing overnight, chop into bite-size pieces when ready to make soup.

In a skillet, saute the onion in the oil for about 5 minutes, until translucent. Use a little nonstick cooking spray if needed. Add the garlic, rosemary, salt and black pepper, and saute for another minute. Mix in the tomatoes, stirring constantly for about a minute. The tomato should deglaze the pan.

Add the coriander, vegetable broth, and chickpeas; stir and cover. Bring to a low boil and cook covered for about 15 minutes, stirring occasionally.