Lunch: Lentil Stoup with Mushrooms

This recipe includes superfoods such as:

Lemon, Spinach

Health benefits of Lentil Stoup with Mushrooms

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form. Spinach is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and antioxidants. The high iron content in spinach helps combat anemia, which is common in women with PCOS. Magnesium helps reduce inflammation and improve insulin sensitivity. The antioxidants in spinach can help lower oxidative stress, which is beneficial for managing PCOS symptoms. Including spinach in your diet can support overall health and well-being.

Ingredients

2 tablespoons EVOO
3 tablespoons butter, plus more for brushing
1 pound cremini mushrooms, chopped
4 shallots, chopped
2 large cloves garlic, chopped
Salt and freshly ground pepper
1/2 cup dry sherry
1 fresh bay leaf
4 cups chicken stock
1 1/2 cups Puy green lentils
1 bunch spinach from the farmers market, cleaned
Lemon zest
Freshly grated nutmeg
Naan or pita bread, for serving
Greek yogurt, creme fraiche or sour cream, for serving, optional

Instructions

Heat the EVOO in a soup pot or Dutch oven over medium-high heat. Melt the butter into the oil. Add the mushrooms and cook until browned, 12 to 15 minutes. Add the shallots and garlic and season with salt and pepper. Add the sherry and bay leaf and cook for a few more minutes. Stir in the chicken stock, lentils and 3 cups water. Bring to a boil, then reduce the heat to a simmer and cook for 20 minutes. Stir in the spinach to wilt it, and add the lemon zest, nutmeg, and salt and pepper to taste. Warm the bread on a griddle and brush with melted butter. Ladle the soup into bowls and top with a dollop of yogurt, if desired. Serve with the bread. Cook's Note: You can make the soup ahead of time and store it in the refrigerator. Reheat over medium heat, and add the spinach, lemon zest and nutmeg before serving. You can substitute pita chips for the bread.