Physicians Committee for Responsible Medicine (PCRM)
Recipe of the Week

Feb. 24, 2015

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Lentils are a type of legume and are a good source of protein, fiber, and iron.


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International Conference on Nutrition in MedicineJoin Neal Barnard, M.D., and other prominent speakers at the 2015 International Conference on Nutrition in Medicine: Cardiovascular Disease.

Green Lentil Soup

Green Lentil Soup

Soups made with fast-cooking lentils are a great source of protein! Serve this with a side of brown rice or whole-grain bread.

Makes 4 servings


1/4 cup Vegetable Broth
1/3 cup chopped red onion
1/2 cup dry green lentils
1 teaspoon dried thyme
1/2 teaspoon black pepper
1 dash cayenne pepper
3 cups water
1/3 cup chopped celery
1/3 cup peeled and sliced carrots
1/3 cup peeled and sliced turnips
1/3 cup chopped cabbage
2 bay leaves
1 tablespoon tamari, or to taste
1/2 teaspoon sea salt, or to taste


Heat vegetable broth in a large saucepan. Add onion, lentils, thyme, black pepper, and cayenne, and sauté for 2 to 3 minutes. Add water, celery, carrots, turnips, cabbage, and bay leaves. Bring to a boil, reduce heat, and simmer for 45 minutes or until the vegetables become tender. Add tamari and sea salt to taste. Serve hot.

Per serving (1/4 of recipe): 96 calories; 0.3 g fat; 0.06 g saturated fat; 3.1% calories from fat; 0 mg cholesterol; 6.7 g protein; 17.6 g carbohydrates; 2.2 g sugar; 5.1 g fiber; 457 mg sodium; 41 mg calcium; 2.8 mg iron; 8 mg vitamin C; 892 mcg beta-carotene; 0.2 mg vitamin E

Source: Le Commensal, Montreal, Quebec, Canada. Published in The Best in the World, Neal D. Barnard, M.D., editor.

Please feel free to tailor Physicians Committee recipes to suit your individual dietary needs.


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