If you’re looking for a low-fat, low-calorie and high fiber iron and protein meal, then lentils and zucchini have come to the rescue! Lentils are great for preventing and reducing risk of heart disease and provide high levels of folate for protection. The high water content in Zucchini or summer squash is also great for weight loss and the effects are even greater with soup. Both are cancer preventative, cholesterol regulating and loaded with vitamin C.
There are many ways to enjoy lentils; sprouted, with rice, or in soups. This is a lentil (Dahl) soup prepared with coconut oil, onions, garlic, ginger, carrots, potatoes, cumin, cinnamon, cloves and pink sea salt. And of course, lots of water. Interestingly enough, the people of Okinawa (Japan) are known to have long lifespans and good health. Much of which is attributed to their diet of soups and other plant-based foods. Being well hydrated is oftentimes visible in the state of our largest organ, the skin and our cells are happier and healthier because of it. This soup is light and creamy and fits this in between season, when winter is latching on and spring is hesitant.
Serve it with grilled vegetable fajita, filled with zucchini, squash, mushrooms, onions and diaya cheese… a tasty soy, gluten and dairy free alternative. It’s simple, time and cost-effective. A meal that defines the lingering effect of winter and the onset of spring.