Yum, tearty, Lemony Lentil & Potato Chowder!

tearty, if you're concerned about calcium, this is important... you absorb calcium in direct proportion to the magnesium you eat in the *same* meal.

 

I learned this in The Vegan / Vegetarian Mastery Program. That's why I'm sending you a yummy recipe that's high in both calcium *and* magnesium today.

 

By the way, I know it can be hard to give up foods you've eaten your whole life, especially at social gatherings.

That's why new vegans and vegetarians often slip up. So do people who try giving up white sugar and white flour. Has this ever happened to you?

If so, I encourage you to read Trevor's latest blog post. It's called:

 

"The First Secret To Achieving Your Health And Diet Goals: Accountability"

 

To read it, visit http://www.abbeysvegetarianrecipes.com/blog/

 

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Lemony Lentil & Potato Chowder

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This delicious recipe is by Jill Nussinow, "The Veggie Queen"

http://www.theveggiequeen.com

 

Jill says: "I love lentils and the red ones break down so nicely. This is comfort food at its best. The lemon and mint also makes it incredibly refreshing and fresh tasting, something not always easy to do mid-winter."

Lentils are high in magnesium, and kale is high in absorbable calcium.

1          tablespoon olive oil

1          medium onion, sliced

1          tablespoon minced garlic

¼         teaspoon cayenne pepper

2          cups red lentils

6          cups water mixed with 3 teaspoons soup and stock mix or 6 cups vegetable broth

3          cups unpeeled diced potatoes, red look nice but any will work

2          cups chopped greens like kale, mustard, collards or sorrel

1          teaspoon lemon zest

4          tablespoons lemon juice

¼         cup chopped mint

Salt and freshly ground black pepper, to taste

DIRECTIONS

Heat the oil over medium heat in a large stockpot. Add the onion and sauté for 3 to 4 minutes until they begin to soften. Add the garlic and cayenne and cook for 1 minute more. Add the lentils, broth and potatoes. Bring the mixture to a boil, then reduce to a simmer. Simmer, covered, for about 25 minutes or until the lentils and potatoes are tender.

Puree the mixture with a hand blender. Add the greens and cook 5 more minutes until they are wilted. Stir in the lemon zest and juice and the mint. Add salt and pepper, to taste. Serve hot. Serves 6-8.

 

©2007, Jill Nussinow, MS, RD from The Veggie Queen: Vegetables Get the Royal Treatment, http://www.theveggiequeen.com

 

 

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