Lentil Soup and Salad – by Nutritionist Cassale

For dinner this evening I made a hearty lentil soup with some spinach and cilantro from my garden. I also added a side salad with a French vinaigrette to make it a complete and balanced meal. The salad was so crisp and delicious as I had just picked the leaves which were growing on my deck in planter pots, close to the kitchen where I have easy access to them. I would like to give you the recipe for the Lentils and the French Vinaigrette as both are so easy to make and I think you will love it!

Lentil Soup Ingredients

1 Tsp of olive oil

1 cup of lentils, dried

2 cups of organic chicken broth

3 cloves of garlic

1 small white onion

3 handfuls of spinach leaves

½ Tsp of dry turmeric, coriander, cumin and ginger

1 Handful of fresh cilantro

 

Method

Fry the onion and garlic in the olive oil for a few minutes

Add the lentils and then the chicken broth

Add all dry spices and spinach leaves

Simmer for 30 minutes on low heat

Add the cilantro leaves when you serve the lentils

 

 

French Vinaigrette

3 Tbs of Olive Oil

1 Tbs of Apple Cider Vinegar

1/2 Tsp of Dijon Mustard

½ Tsp of honey

Salt & Pepper to taste

 

Method

Mix the vinegar and mustard first, then add the olive oil – stir, then mix the honey and salt and pepper to finish!

You could prepare a large batch and keep it in the fridge for the week, which gives you a wonderful healthy salad dressing – home made!

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Back From Camp!

For the past five summers I have had the opportunity to be a camp counselor at Camp McCumber Type 1 Diabetes camp.