Go Green

Have you ever found a recipe that actually makes you feel healthier just by putting it in your mouth? You know, the kind you can feel your body thanking you for eating? My "soup of the week," turned out to be just such a recipe.

So, what's so special about this soup? Lentils and spinach for starters! Both of these foods are what we like to call "nutrient dense." They provide a TON of nutrition in just a few calories.

Lentils are a complex carbohydrate (broken down slowly in the body)high in fiber, which is shown to both lower cholesterol and aid in blood glucose maintenance. Adequate Folate and Magnesium, both of which are found in lentils, have been shown to decrease the risk of cardiovascular disease. Just 1/4 cup dry lentils contain 11 grams of protein. This is about the same amount of protein found in a chicken leg...minus the fat!

Spinach provides more than half the daily requirements of Vitamins A and K as well as folate and manganese. It is also an excellent source of vitamin C and Iron. I could go on. Basically, leafy greens pack more nutritional punch calorie for calorie than any other food!

If that weren't enough, garlic and onion (I don't know how to cook without these!) are shown to reduce triglycerides, cholesterol, and blood pressure.

I'm sure by now, you're thinking this concoction must taste terrible! I assure you, it does not! Admittedly, it is an unfortunate shade of green, however :)

The Recipe: Lentil Potato Spinach Soup

Ingredients:

1 C dry green lentils 2 Tbsp olive oil 1 T (or more) minced garlic 2 Medium onions, chopped
4 C low sodium chicken broth
2 Tbsp fresh, chopped parsley
10 oz frozen spinach 2 medium potatoes, cubed (with skin)
Salt and red pepper flakes to taste 1/4 C lemon juice (or not, just realized I forgot this!)

Directions:

1. Cover lentils with water in a medium saucepan. Bring to a boil and simmer, covered for 20 minutes. Set aside. Drain liquids.
2. Saute onions in LARGE skillet until browned. Add broth, lentils, and remaining ingredients except lemon juice.
3. Cook mixture about an hour until potatoes and lentils are tender.
4. Stir in lemon juice just before serving.