A Heart-Healthy Soup Recipe
- 1 cup uncooked red or green lentils
- 4 cups water
- 1 medium onion, chopped
- 1 stalk celery, chopped
- 2 leeks, sliced (white part only)
- 1 medium zucchini, chopped
- 1 sweet potato or yam, diced
- 1 low-sodium vegetable broth seasoning cube
- 2 garlic cloves, chopped
- 1 cup fresh parsley, chopped
- 1 Tbsp. balsamic vinegar
Bring lentils to a boil and simmer until tender. Generally red lentils take twice the time that green do, so allow 45 minutes for red and about 20 minutes for green lentils.
In a skillet or wok, sauté chopped onion and garlic for 1 minute. Add sweet potato or yam and sauté for 5 minutes. Add 1/4 cup water, bouillon cube, and remaining vegetables. Cover and steam for 5 minutes.
When vegetables are just tender, mix in lentils. Toss with chopped parsley and vinegar.
Makes 3-4 servings.
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Dr. Stephen Sinatra is a highly respected and sought-after cardiologist and nutritionist with more than 30 years of clinical practice, research, and study. His integrative approach to heart health focuses on reducing inflammation in the body and maximizing the heart's ability to produce and use energy. More About Dr. Sinatra
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