By Ana Maria Salaverry, community health worker
Recipe of the month: Creamy lentil soup
Winter is a great time for soup and this one gives your body the healthy benefits of lentils, which are rich in fiber, potassium, and iron.
3 small carrots
3 celery sticks
1 medium yellow onion
3 cloves garlic
1 teaspoon ground cumin
1 teaspoon dried thyme
½ teaspoon sea salt
2 cups dried red lentils
3 tablespoons olive oil
15 oz. can of tomato sauce
6 cups chicken or vegetable broth
4 cups of greens or spinach
Peel the carrots and cut them into small pieces. Cut the onion and celery into small pieces and mince the garlic cloves.
Put the olive oil in a large pot over medium heat and add the vegetables. Cook for about five minutes until they are softened, then add the thyme, salt, and cumin. Cook for about five more minutes.
Rinse the dried lentils in a strainer and add them to the vegetables. Add the broth and tomato sauce and stir. Cook for about 20 minutes until the lentils are soft. Add the greens or spinach and stir.
Serve and enjoy!
Tip: Serve lentil soup with crusty bread, a green salad, and sliced fruit for a full meal.