Tasty Stew That Helps Dr. Jonathan Rasouli Maintain His Memory taste ste

 

Ingredients:  

1 cup dried red lentils (a source of fiber and plant-based protein) 

1 small onion, chopped (a source of B vitamins, vitamin C, and minerals) 

2 cloves garlic, minced 

2 cups chopped spinach (a source of folic acid and vitamin K) 

1 tbsp extra virgin olive oil (a source of omega-9 and polyphenols) 

1 tsp turmeric (a powerful antioxidant) 

1 tsp coriander (optional) 

 3 cups vegetable broth 

 Salt, black pepper, and cumin to taste

Preparation: 

1. Heat the oil in a medium-large pot, add the onion, and sauté until translucent. 

2. Add the garlic and spices—sauté for a minute until the pot releases a fragrant aroma. 

3. Add the lentils and broth or water with vegetable stock powder, bring to a boil, and simmer for 20 minutes. 

4. Add the spinach and cook for an additional 5–7 minutes. 

5. Serve hot—as a light dish or a full meal alongside quinoa or brown rice.

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