RECIPE OF THE MONTH | OCTOBER | bestrong24
INGREDIENTS:
Dried lentils (3/4th cup)
Chickpeas (1 cup, drained)
Vegetable broth (4 cups)
Quinoa (1 cup, cooked)
Minced garlic (~1 tsp.)
Olive oil (~1 tbsp.)
Spinach (3 cups)
Carrots (1 cup, shredded)
Tomatoes (1 cup, diced)
Paprika, garlic powder, S&P (to taste)
DIRECTIONS:
Prepare ingredients
Over medium heat, drizzle oil in large pot & sauté carrots
Add minced garlic & spices
Add lentils, chickpeas, & broth. bring to a boil
Once boiling, place lid on pot and reduce to a simmer for 20-30 minutes (until lentils are tender)
Stir in spinach, tomatoes, and cooked quinoa. let simmer until spinach is wilted
Serve, and enjoy!
NOTES:
October is National Breast Cancer Awareness Month. Let’s recognize this month with resources for self-examinations, mammograms, early detection, and risk factors.
Enjoy this delicious soup that is rich in iron, a balanced meal, and cozy for the fall!
~ Dr. Cece Reeder, DCN, RD
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