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Running recipes to cook at home: back to basics soup

What runners can cook at home this weekend

back to basics soup

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.

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