April is winding down, but Prevent Blindness America wants to remind you that it’s still Women’s Eye Health and Safety Month. Today’s outstanding soup, courtesy of vegetarian site AllCreatures.org, combines two powerful sources of beta-carotene (carrots and sweet potatoes) – essential sources of vitamin A for the ol’ peepers.
Did You Know?
The eye uses vitamin A to essentially convert and transmit light signals to the brain. Deficiencies can result in night blindness, or more commonly, poor adaptation to vision in low light situations. Other beta-carotene rich foods are apricots, papaya, cantaloupe, pumpkin, and mangoes. Certain dark green vegetables, such as spinach and kale, may also reduce your risk of getting age-related macular degeneration (AMD).
(Makes 4 servings)
1 lb Red Lentils
1 tsp Cinnamon
1 tbsp Curry Powder
6 Cups Water
½ Cup Raisins
2 Sweet Potatoes, large
2 Carrots, large
1 Onion, medium size
3 Garlic Cloves
Sort out lentils and discard any unwanted material. Rinse lentils and place in a large slow cooker (crock-pot) with cover or cooking pot on stovetop. Set the heat control to “high”. Add approximately 6 cups water. (To reduce cooking time, we heat water in microwave before adding to crock-pot.) Add 1 teaspoon cinnamon and 1 tablespoon curry powder to slow cooker or cooking pot. Cook until the red lentils soften and begin to fall apart. Then…
Peel and cut in pieces the sweet potatoes and carrots. Place in microwaveable dish with cover. Peel, wash and cut onion and add to dish, along with peeled and washed garlic cloves. Cook covered in microwave oven until vegetables are softened.
Transfer softened, cooked vegetables to blender, add ½ cup raisins, and run blender on “high” until contents are creamy. Add mixture to lentils in the slow cooker and continue to cook on “high” setting until lentils are tender. Add more hot water as needed for desired consistency.
Serve with a large tossed salad and enjoy!
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