My week has been filled with soothing smoothies, juices, and soups! I had my wisdom teeth taken out on Saturday so I’ve been sticking with a liquid/soft food diet so it heals up quickly! While at first it seemed totally challenging to be so confined to that type of food, it’s actually forced me to get creative in the kitchen and branch out. Normally, I wouldn’t make a soup in the spring because it’s pretty warm here in San Diego this time of year. But I know it most other states, it’s still pretty chilly out so it feels nice to share a recipe that will warm up those of you in colder regions!
I am really grateful that my surgery went well and didn’t have any complications! I was pretty nervous about the IV sedation, but the whole thing was way less scary than I expected. One second you’re getting an IV put in and some drugs administered through it and the next second you’re waking up with the surgery completed. I was lucky enough to not be very loopy or lethargic during the rest of the day. Probably because I stayed away from the heavy painkillers and stuck with ibuprofen and Tylenol. I was doing great and had no swelling and no pain until Tuesday night when I woke up with excruciating pain. This happened again on Wednesday night so I went into my dentist yesterday and it turned out that one of the extraction spots was beginning to turn into a dry socket. If you don’t know what that is, it’s basically where the wound doesn’t heal correctly which results in a lot of pain! They treated it and I’m feeling much better now!
This Egyptian red lentil soup has been so comforting during my recovery. It’s warming and anti-inflammatory since it has one of my favorite spices, turmeric. It’s actually inspired by the Egyptian red lentil soup I had at Chaco Canyon Cafe while in Seattle over the summer. While I left this soup as is due to sticking with soft foods, you could top it with some crispy chickpea croutons or dunk toasted bread in it. Or my personal favorite, potato wedges! But it’s just as delicious when served with a simple garnish of basil!
Egyptian Red Lentil Soup (Vegan and Gluten-Free)
2 tbsp olive oil
1 onion, chopped
2 garlic cloves, minced
3 celery hearts, chopped
3 medium carrots, peeled and chopped
3 roma tomatoes, seeded and chopped
2 small gold potatoes, chopped small
1 cup red lentils
5 cups low sodium vegetable broth
1 tsp sea salt
1 tsp turmeric
1 tsp thyme
Optional: basil for garnish
1. Heat oil in a large pot over medium heat. Add onion and saute for 4 minutes, or until softened. Add garlic and saute for an additional minute.
2. Add carrots and celery and saute for 6 minutes. Then, add potatoes, tomatoes, and spices and stir well to combine. Saute for 8 minutes, stirring frequently so it doesn’t stick to the bottom of the pot.
3. Meanwhile, rinse and drain the lentils. Once the above has finished sauteing, add the lentils along with the broth. Bring to a boil. Reduce heat to a simmer and let cook for 20 minutes or until lentils have cooked thoroughly and potatoes are fork tender. Remove lid and let cool for 5 minutes.
4. Add the soup to a blender and blend on high for a minute. Or use an immersion blender in the pot instead. Serve into bowls, season with salt and pepper, and garnish with basil chiffonade. Enjoy!
Do any of you have any tips for wisdom teeth removal recovery? Or suggestions of foods to eat would be greatly appreciated! There’s only so many servings of soups and smoothies I can handle!