Try Chef Caputo's Summer Style Lentil Soup

May 11, 10:45 AMOrganic Food ExaminerNatalie Rotunda

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Chef Frank Caputo, Executive Chef at Cancer Treatment Centers of America at Western Regional Medical Center, shares a soup recipe popular at their Goodyear center.

Summer Style Lentil Soup

4 ounces Canola Oil
1 cup minced onion
3 each cloves of garlic, finely chopped
1 each stalk of leek, small diced, white part mostly (use the trimmings for your vegetable stock)
4 each stalks of celery, washed, trimmed, cut into small dice (save trimmings for vegetable stock)
2 each ripe fresh tomatoes, chopped, cored, and seeds removed
4 quarts of vegetable or chicken stock, whichever you prefer
4 cups of lentils, green, red or yellow, washed
1 sachet (a cheesecloth bundle filled with 6 each black peppercorns, 2 bay leaves, fresh thyme, rind of one orange) tied with twine to keep all contents inside, and for easy removal. It will look just like a tea bag.
1 each zest of a lemon, reserve
1 each juice of lemon, reserve
Sea salt and fresh cracked pepper, to taste

In a heavy bottom stockpot large enough to hold approximately 2 gallons of liquid, heat a small amount of Canola Oil on medium heat. Add all of your cut vegetables, stir to coat them to eliminate sticking to the pot. Cover while doing so.

After 3-4 minutes of cooking, add the lentils, sachet and liquid and cover. Watch your heat so not to boil. Cook until lentils are tender. Add the orange zest, lemon juice and salt and pepper.

Remove the sachet. Soup is ready to eat!

Executive Chef Frank Caputo is part of the multidisciplinary team at Cancer Treatment Centers of America (CTCA) in Goodyear, Arizona, which provides patients having advanced and complex cancer with a comprehensive, patient-centered treatment model that fully integrates traditional, state-of-the-art medical treatments with scientifically supported complementary therapies such as nutrition, naturopathic medicine, psychological counseling, physical therapy and spiritual support.