This soup is high in fiber, protein, vitamin A, C, iron, folate, calcium, magnesium, and phosphorus. Because lentils are high in fiber, they provide you with stable energy levels. Make it a complete protein meal by serving it with wild or brown rice so that you have all the nine amino acids, essential to dietary needs.
I grew up eating this soup hearing about the great benefits that came with it, making me love it that much more. To this day it’s one of my favorite go-tos when I’m craving a filling, yet light, meal. Here’s my mom’s great recipe straight from her, a nutritionist, talented author and fantastic cook!
1 cup lentils
1 large carrot (sliced in ½ inch pieces)
1 large celery stalk (sliced into ¼ to ½ inch pieces)
2 medium white potatoes (cut in cubes)
1 cup fresh spinach
1 tsp. turmeric
1 tsp. paprika
3 tbs. cilantro
1 tbs. parsley
2 whole garlic cloves
1 tbs. tomato paste
1 medium onion (chopped)
Prepare the lentils – In a large pot, boil the dry lentils in 4 cups of water uncovered. After they have been boiling for 5 minutes, remove the lentils and drain the water. Put the lentils back to cook with 8 cups of fresh water. Do not cover the pot. Boil them until almost tender using medium heat.
Then add potatoes, carrots, celery, turmeric, paprika, cilantro, parsley, garlic, tomato paste, onions and salt to taste.
Once the potatoes are tender, add the spinach and simmer for 5 more minutes.