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1 large onion, chopped

1 red bell pepper chopped

2 stalks celery, chopped

2 cloves garlic, chopped

8 cups bouillon

1 cup lentils

1 28-ounce can Italian plum tomatoes, undrained, broken up

1/2 teaspoon Harissa, (see page 106) or hot sauce, to taste

1 can chick peas

1/2 cup chopped Italian parsley

juice of 1 lemon (about 1/4 cup)

cooked whole grains (optional)

lemon wedges

freshly ground black pepper, to taste

In a large pot, cook the onion, green pepper, celery and garlic in 1/2 cup of bouillon until softened, 5-10 minutes. Stir in the lentils and the remaining bouillon and bring to a boil. Reduce the heat to a simmer, add the tomatoes and harissa and cook until the lentils are tender, 25-30 minutes. Add the chick peas, parsley and lemon juice. If you wish, stir in a cup or two of cooked whole grains or place 1/2 cup of grains in the bottom of each serving bowl. Serve with lemon wedges and freshly ground black pepper.

6-8 servings

July 31st, 2013
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About the Author: Gabe Mirkin, MD

Sports medicine doctor, fitness guru and long-time radio host Gabe Mirkin, M.D., brings you news and tips for your healthful lifestyle. A practicing physician for more than 50 years and a radio talk show host for 25 years, Dr. Mirkin is a graduate of Harvard University and Baylor University College of Medicine. He is board-certified in four specialties: Sports Medicine, Allergy and Immunology, Pediatrics and Pediatric Immunology. The Dr. Mirkin Show, his call-in show on fitness and health, was syndicated in more than 120 cities. Read More
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