The MILF Diet Recipe: Fake Chicken Soup for the Soul

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Fake Chicken Soup for the Soul recipe from The MILF Diet by Jessica PorterBaby, it’s cold outside. Warm yourself with this delicious soup recipe from Jessica Porter of The MILF Diet: Let the Power of Whole Foods Transform Your Body, Mind, and Spirit, Deliciously.

Serves 10 to 12

I don’t know what possessed me to create this soup, but I’m glad I did. It delivers a hearty, tasty warmth that just begs for a matzo ball. On a recent trip to Israel, my MILFy Jewish friends agreed it was a very good substitute for the real thing.

1 to 2 tablespoons extra virgin olive oil
2 medium onions, diced
1 red bell pepper, diced
2 cups red lentils, sorted and rinsed
10 cups spring or filtered water
2 medium carrots, diced
1 medium red-skinned potato, diced (optional)
1 package WestSoy chicken-style seitan, drained and liquid reserved, cut into bite-size pieces
1 small or 1/2 medium leek, cleaned and diagonally sliced
3 tablespoons shoyu
1 tablespoon mellow white miso
Fresh parsley, for garnish

1. In a large saucepan, heat the oil. Add the onions and sauté for 5 minutes, or until soft and translucent. ,Do not add salt. Add the red pepper and sauté with the onions until soft. Add the red lentils and stir in briefly. Then add the water.

2. Let it all come to a boil, then reduce to a simmer. Add the carrots, the potato, if using, and the seitan and seitan liquid. Simmer for about 30 minutes, or until the red lentils are dissolved.

3. Add the leek and shoyu. Dissolve the miso in a cup or suribachi with some of the soup stock. Make sure you smooth out any lumps. Add it to the soup. Stir and simmer for 5 more minutes.

4. Ladle into individual serving bowls and garnish with parsley. Eat. Send me an e‑mail thanking me. It’s that good. Yum.

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Megan Scott is the newest member of the JOY clan. After meeting John Becker in Asheville, North Carolina, she was warmly welcomed into the family and the happy couple was married on September 29, 2012. After graduating with a degree in French literature, Megan worked in a bakery where she honed her pastry skills and developed a passion for high-quality baked goods of all kinds. This experience with fast-paced industrial kitchen work inspired her to create her farmer's market baking business, The Little Blue Baking Company. Megan's work for JOY involves a little bit of everything. She is JOY's blogger-in-residence, she works with John on digital projects, newspaper articles, and food photography, and has spearheaded the Joy of Cooking's kitchen garden and flock of chickens. During her time off, she maintains a lively sourdough starter, sews, spins wool, and does yoga.

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