Lemony Lentil Soup

Adapted from Real Simple Magazine (https://www.realsimple.com)

Ingredients

• 1 TBSP olive oil

• 1 Yellow onion, finely chopped

• 4 cloves garlic, finely chopped

• 1 tsp ground coriander

• 1/2 tsp chipotle chili powder

• 1/2 tsp ground tumeric

• 6 cups low sodium vegetable broth

• 1.5 cups dried red lentils, rinsed

• 2 cups fresh kale or spinach

• 2 tsp lemon zest plus 3 Tbsp fresh lemon juice (about 1 lemon)

• 1/4 tsp freshly ground black pepper

Method

1. Heat oil in a large pot over medium high. Add onion, carrots & garlic, saute until vegetables are soft.

2. Stir in coriander, chili powder and turmeric. Cook, stirring constantly until fragrant, about 30 seconds.

3. Add broth and lentils and bring to a boil. Reduce heat to medium low. Simmer uncovered until lentils are tender, about 15 minutes.

4. Add lemon zest, lemon juice and black pepper. Add greens , stir until slightly wilted.

5. Serve!

Chickpea Noodle Soup

Why so many chickpea recipes? Chickpeas are heart healthy. Regular intake of Chickpeas can lower LDL (bad) and total cholesterol. Garbanzos contain the significant amounts of folate and magnesium. Folate lowers the levels of the amino acid, homocysteine and strengthens the blood vessels. For vitamins and nutrients

• About 6% to 8% of your daily requirement of calcium.

• About 40% of your daily requirement of fiber.

• About 22% of your daily requirement of iron (for dried cooked chickpeas; 8% for canned)

  Plus with the difficulty in finding animal protein sources, it is a great time to experiment with some vegetarian recipes!

Adapted from America’s Test Kitchen ( https://www.americastestkitchen.com/guides/vegan/vegan-recipes)

6 Servings

Ingredients

• 2 tablespoons vegetable oil

• 1 onion, chopped

• 3 carrots, peeled & sliced 1/4” thick

• 3 celery ribs, sliced 1/4” thick

• 1 zucchini, quartered & sliced 1/4” thick

• salt & pepper

• 2 teaspoons minced fresh thyme or 3/4 teaspoon dried

• 2 bay leaves

• 6 cups vegetable broth

• 2 cans chickpeas, drained & rinsed or 2 cups cooked chickpeas

• 1/4 ditalini pasta

• 2 cups fresh spinach

Method

1. Heat oil in dutch oven over medium heat until shimmering. Add onion, carrots, celery & zucchini. Saute, stirring occasionally until softened, 5-7 minutes. Add 1/4 teaspoon pepper, thyme & bay leaves. Cook until fragrant, about 30 seconds.

2. Stir in broth & chickpeas. Bring to a boil. Reduce heat to medium low and simmer, partially covered, about 10 minutes.

3. Stir in pasta, increase heat to medium high and boil until just tender, about 10 minutes. Discard bay leaves and add spinach. Cook until just wilted. Season with salt & pepper to taste.