March is National Nutrition Month, a time to celebrate the importance of making informed food choices and developing healthy eating habits. This year’s theme, “Beyond the Table,” delves into the entire journey of nutrition, from farm to fork. In keeping with the spirit of this year’s theme, we want to shine a spotlight on pulses, an ancient yet futuristic food source that offers a plethora of health benefits while being environmentally sustainable.
Pulses, or the dried edible seeds of plants grown in pods, have been a cornerstone of human diets for over 11,000 years. Nutritionally, pulses are unparalleled. They are rich in plant-based protein, fiber, and essential vitamins and minerals such as B vitamins, iron, and zinc. Moreover, they are low in fat, sodium, and cholesterol, and naturally gluten-free.
But the benefits of pulses extend beyond nutrition. They play a crucial role in sustainable agriculture, with nitrogen-fixing properties that reduce the need for synthetic fertilizers and minimize carbon emissions. Additionally, pulses require significantly less water to grow compared to other protein sources, making them an environmentally friendly choice.
To celebrate National Nutrition Month 2024 and embrace the theme of “Beyond the Table,” why not try a delicious Moroccan-inspired red lentil soup? Here’s a simple recipe to tantalize your taste buds:
Moroccan Inspired Red Lentil Soup
- 2 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 cups chopped carrots or about 4 medium carrots, peeled and chopped
- 1 tsp cumin
- 1 tsp turmeric
- 2 tsp coriander
- ½ tsp paprika
- ½ tsp cinnamon
- 2 cups red lentils, rinsed until water runs clear
- 1 medium sweet potato, chopped 1” pieces
- 4 cups vegetable broth
- Salt and pepper to taste
- 1 tbsp lemon juice
Instructions
- Heat olive oil in a large pot over medium heat. Sauté the onion and garlic until soft, about 2 minutes, and then add the spices and continue to sauté about 4 minutes. Add the carrots and sauté until carrots are tender, about 10 minutes.
- Add the vegetable broth, sweet potato and lentils, and stir to combine. Simmer on low heat for 20 minutes, or until lentils are tender.