• Student Wellness

    Veggie in heart shape


Harvest of the Month:

  • March


    Spinach and Berries




Recipe of the Month

  • Naany’s Vegetable Curry Soup with Lentils
    Enjoy this delicious Indian themed soup with your loved ones,
    lovingly created by a Naany (grandma in India).

    Tablespoon of Olive Oil
    1 large yellow onion, diced & Cup of mushrooms, sliced (optional)
    4 cloves of garlic, minced (or 1 Tablespoon dried garlic granules)
    4 cups of cooked brown lentils
    8 cups of vegetable broth (low sodium recommended) / 2 bay leaves
    1 - 6 oz can of tomato paste & 1 - 14.5 ounce can of diced tomatoes
    1 carrot & 1 cup cauliflower, chopped
    2 - 3 cups fresh spinach, chopped & Cup of frozen green peas (thawed)
    1 Teaspoon each: curry and ground coriander & half teaspoon cumin
    1 Tablespoon each: soy sauce & red wine (or balsamic) vinegar
    Salt and pepper, to taste
    Fresh cilantro, chopped - for garnish (optional)

    Sauté onions, garlic and mushrooms in olive oil until soft (about 4
    minutes). Add remaining ingredients (except spinach and peas) and
    simmer on medium - low heat for 15 minutes. Turn off burner. Stir in
    fresh spinach and green peas. Top w/ fresh cilantro garnish. Enjoy!