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Running recipes to cook at home: back to basics soup

What runners can cook at home this weekend

Looking for something to cook while you’re spending time at home? This back to basics soup is a good place to start. With a good mix of carbohydrates, protein and fiber, a big portion is a complete meal or have a smaller bowl for a great side dish.

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2 tbsp oil
3 stalks of celery, diced
3 carrots, diced
1 onion, diced
3 cloves of garlic, minced
¼ tsp dried mint
¼ tsp turmeric
1 can (28oz/796 ml) diced tomatoes
⅓ cup dried green lentils
½ cup shell pasta
1 can (19oz/ 540ml) bean medley
Salt and pepper to taste


  1. In a large pot, heat the oil over medium heat, then add celery, carrots, onions, dried mint, turmeric, garlic, salt and pepper. Stirring occasionally, cook until softened, about 5 minutes,
  2. Stir in tomatoes, lentils, tomato paste and 4 ½ cups water. Bring to a boil, then reduce to a simmer for about 25 minutes until lentils are tender.
  3. While the base of the soup simmers, cook pasta until al dente.In a separate pot (about 8 minutes). Drain the pasta, then add to the soup along with the bean medley. Simmer for 5 minutes, then serve.

This story originally appeared in Canadian Running Magazine.