One of the biggest challenges to healthy eating is finding THE TIME to cook, especially for all of us working long days. So one thing I preach is the principle of “cook once, eat twice.”
One of the easiest, healthy dinner recipes that is great for leftovers is a lentil and vegetable soup. Its nutritious, filling, and something that can be served for the whole family. Find some time in your Sunday to cook the soup (and you can multitask while it cooks!), and then you can have it once or twice more during the week, depending on how many you’re cooking for.
Lentils are filled with protein and fiber, which fill you up quickly, and have the added benefit of lowering cholesterol and balancing sugar levels. Lentils are also good sources of folate and magnesium, contributing to heart health. And lastly, as a relatively low calorie food, they are great for weight loss, especially when combined with vegetables!
So I’ll share with you a recipe that I make very often and highly suggest you try:
Note: you can switch up the vegetables. I tend to use what I have in the fridge. I almost always use leeks, but then switch up the veggies, including any fresh greens, celery, carrots, sweet potato, peppers, broccoli, etc. It’s always delicious, and can keep well in the fridge for a few days.