MANNA Logo

MANNA Monthly Recipe
December 2010

MANNA
Monthly Health Tips

The dietary guidelines from the Department of Agriculture and Health and Human Services in their 2010 report call for a 40% reduction in sodium consumption. This recipe uses low sodium broth and no salt added tomatoes. Look for low sodium/no salt added varieties of your favorite foods.
 
 
Check out
www.mannapa.org for more information from the U.S 2010 Dietary Guidelines as issued by the Department of Agriculture and Health and Human Services.
 



Donate Now

Join MANNA on:

Find us on Facebook Follow us on Twitter View our profile on LinkedIn
Healthy Vegetable Lentil Soup

Makes 6 servings


Ingredients:
  • 1 cup lentils
  • 1/2 cup brown rice
  • 3, 14.5 oz cans low sodium beef broth
  • 1, 14.5 oz cans diced no salt added tomatoes
  • 2 medium carrots
  • 2 celery stalks
  • 1 cup frozen corn
  • 1 medium onion
  • 2 bay leaves
  • Garlic powder and pepper to taste

Directions

1. Rinse the lentils and rice and add them to the pot with broth, bay leaves, and diced tomatoes (include the broth). Bring to a boil over medium heat.

2. Chop the celery, carrots, and onions into uniform pieces and add to pot.

3. Season with garlic powder and pepper to taste.

4. Reduce heat to a slow boil and cook until the vegetables and rice are tender.

5. Remove pot from burner and add frozen corn.

6. Serve immediately or when cooled or you can freeze to serve later.




Nutritional information: Serving size: 1/6 of above recipe. 106 calories, .5 grams of fat, 5.2 grams of protein, 22.1 grams of carbohydrates, and 5.4 grams of fiber.

For more information, visit:

www.mannapa.org/nutrition


MANNAEspecially for people at acute nutritional risk due to life-threatening illness, MANNA prepares and delivers delicious nourishing meals and counsel, empowering individuals to battle illness and improve their quality of life.