Lentils are an excellent source of B vitamins, iron, magnesium, potassium and zinc. They’re also a great source of plant-based protein and fiber. They are very versatile and can be used in a variety of dishes.

Try this recipe out from our kitchen!

Heart Lentil Vegetable Soup

Ingredients

• 1 cup dry brown lentils, rinsed and drained
• 1 tbsp onion powder
• 1 ½ tsp garlic powder
• 1 bay leaf
• 1 ½ lb Yukon gold potatoes, cut into ½-dices (about 4 cups)
• 1 large carrots, cut into 1/8-inch-thick coins (about 1 cup)
• 2 cups chopped kale (1-inch pieces) stems separated from leaves
• 2 tbsp lemon juice
• Sea salt and black pepper to taste

Directions

1. In a large saucepan, combine lentils, onion powder, garlic powder, bay leaf and 4 cups water. Bring to a boil and then reduce heat. Cover and simmer 20 minutes or until lentils are tender.
2. Add potatoes, carrots, chopped kale stems, and 2 cups water. Return to a boil, then reduce heat. Cover and simmer 15 to 20 minutes or until potatoes are tender.
3. Stir in chopped kale leaves, lemon juice and 1 cup of water. Season with salt and pepper. Cook another 4 to 6 minutes more or until kale is tender.

Questions about our Nutrition Coaching Program? Email coach@mediwell.ca.

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