This Recipe is full of natural sources of magnesium ~
~ from Barb Holland
Ingredients:
• 1 tbsp olive oil
• 2 stalks celery, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp dried basil leaves
• 1/2 tsp each dried oregano and thyme leaves
• A pinch of crumbled dried rosemary leaves, a pinch of pepper
• 1 can diced tomatoes, including juice
• 1 can lentils, drained and rinsed
• Juice of 1/2 lemon
• 3 cups fresh baby spinach leaves
• Freshly grated Parmesan cheese (optional)
Preparation
Heat oil in large saucepan over medium heat. Add celery, onion and garlic and cook until softened, about 5 minutes. Stir in seasonings, vegetable stock, tomatoes, lentils and lemon juice.
Bring to a boil, reduce heat and simmer covered for 5 minutes. Stir in spinach leaves until wilted, about 30 seconds. Serve with Parmesan, if desired.
Makes 8 cups ~ 4 servings.
Barb’s Tomato Tip: If you have canned whole tomatoes rather than diced; an easy way to cut them up is using kitchen shears. Pour tomato liquid into soup (to avoid messy overflow) and cut tomatoes in the can.
Serve this hearty vegetarian soup with crusty whole wheat bread for a
complete meal. Barb suggests the sharp and slightly salty addition of freshly
grated good Parmesan cheese, but omit for vegans.
Nutritional information:
Per Serving: 280 cal, 20 g protein, 6 g fat, 42 g carb, 10 g fiber, 1265 mg sodium. Excellent source vit A, vit C, folate, niacin, thiamin, iron, phosphorus, magnesium and zinc. Very high source dietary fiber.
Calories : 280