This is a sponsored post written by me on behalf of The Heart Truth® for IZEA. All opinions are 100% mine.
In honor of American Heart Month, I am partnering with The Heart Truth® for their new #FromTheHeart initiative, sharing some of my tips for living a heart-healthy lifestyle, as well as a heart-healthy Greek Lentil Soup recipe.
Healthy Greek Lentil Soup Recipe
I am definitely a meat-eater, but every now and then I love a vegetarian meal and that clean feeling that goes along with it. My husband and I were planning a healthy Valentine’s meal for our moms (guess the cat’s out of the bag now!) and have been trying out some new recipes leading up to the occasion.
This Valentine’s Day, avoid the crowds and enjoy a special (and relaxing!) evening at home! Cooking a delicious, healthy meal is the perfect way to show someone you love just how much they mean to you and how much you care about their well-being. That’s why I’m sharing our heart-healthy Greek Lentil Soup to give you some inspiration!
This Greek Lentil Soup was a definite winner! It’s hearty, filling and flavorful — the kind of meal you’ll want to share with someone you love and feel good knowing you’re giving a gift From the Heart (and that’s heart-healthy!)
What you need to make Greek Lentil Soup:
- 2 cups red lentils
- 10 fingerling potatoes, halved
- 4 carrots, sliced
- 2 Leeks, sliced thin (just the white part)
- 1 can diced tomatoes
- 8 cups vegetable broth
- 2 TB red wine vinegar
- 1 TB onion powder
- 1 TB garlic powder
- 4 sprigs fresh thyme
- 2 bay leaves
- salt & pepper to taste
STEP ONE: Add sliced carrots and leeks to a large Dutch oven (or soup pot) on medium-low heat with a tablespoon of cooking oil and cook until veggies begin to soften.
STEP TWO: Add potatoes and tomatoes, stir a couple times to mix, then cook for an additional 2-3 minutes.
STEP THREE: Add remaining ingredients and reduce heat to low. Cover and cook for 40 minutes until lentils have softened and about half of the liquid has been absorbed. (If you prefer a more stew-like texture, you can allow to cook for another 20 minutes).
In addition to eating healthy whenever possible, I take care of my heart by exercising 5-6 days a week (I can usually find a way to squeeze in 30 minutes) and I don’t smoke.
The #FromTheHeart initiative was created to not only spread awareness about heart disease among women, but to move them to take preventative action. Heart disease is the #1 killer of women, but by knowing the risk factors, you can help lower your chances of being a statistic.
Risk factors for heart disease include:
- High blood pressure
- High blood cholesterol
- Diabetes and prediabetes
- Smoking
- Being overweight or obese (BMI of 25 or greater)
- Being physically inactive (less than 2.5 hours of physical activity per week)
- Having a family history of early heart disease
- Having a history of preeclampsia during pregnancy
- Unhealthy eating
- Age (55 or older for women)
Learn more about these risk factors for heart disease and find out if you are at risk.
Some of these are things we can’t control, but many of them are! Even making seemingly small changes, like going for a walk every morning, can have a big impact!
This month, I urge you to make a commitment to yourself, to your health, and to your heart. Visit The Heart Truth for more information and tips for living a heart-healthy lifestyle. You deserve it mamas!
Here’s a printable version of the Greek Lentil Soup recipe:
Heart Healthy Greek Lentil Soup
Ingredients
- 2 cups red lentils
- 10 fingerling potatoes halved
- 4 carrots sliced
- 2 Leeks sliced thin (just the white part)
- 1 can diced tomatoes
- 8 cups vegetable broth
- 2 TB red wine vinegar
- 1 TB onion powder
- 1 TB garlic powder
- 4 sprigs fresh thyme
- 2 bay leaves
- salt & pepper to taste
Instructions
- Add sliced carrots and leeks to a large Dutch oven (or soup pot) on medium-low heat with a tablespoon of cooking oil and cook until veggies begin to soften.
- Add potatoes and tomatoes, stir a couple times to mix, then cook for an additional 2-3 minutes.
- Add remaining ingredients and reduce heat to low. Cover and cook for 40 minutes until lentils have softened and about half of the liquid has been absorbed. (If you prefer a more stew-like texture, you can allow to cook for another 20 minutes).
Nutrition
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