Serves: 4
Total Calories: 119

2 tablespoons macadamia nuts oil
1 cup green onion chopped
1 1/2 cups kale (stalks removed) chopped
1 quart fat free vegetable stock
4 cups spinach leaves coarsely chopped
2 cups asparagus spears (tough ends removed) cut into 1 inch lengths
1/4 cup parsley leaves chopped (stems removed)
1 cup French green lentils
1/2 cup fresh tarragon leaves chopped
2 teaspoons nutmeg
4 tablespoons low fat yogurt
2 tablespoons lime rinds

1. Sauté green onions in oil in a pressure cooker or 4-quart pot.
2. Add collard greens or kale and sauté 1 to 2 minutes.
3. Pour in vegetable broth or stock and cook 15 minutes.
4. Add lentils, spinach, asparagus, parsley, tarragon, and nutmeg.
5. Place cover on pressure cooker and process at 8 psi for 15 minutes. Or cover pot and cook for 1 hour.
6. Purée in food processor.
7. Top each serving with 1 tablespoon of low-fat yogurt and sprinkle lime zest on top.

Nutritional Facts:

Serves: 4
Total Calories: 119
Calories from Fat: 0

More Recipes from the 7 Color Cuisine Cookbook:
Daily Menu Modules
Super Salad Savvy
Super Salad Savvy Suggestions
Sample Shopping List (weekly amounts per person)
Main Course Magic
The Classic Entree Plan
Macadamia Nut Encrusted Cod
Blackberry Pear Salad with Lime Ginger Dressing
Steamed Brown Rice
Main Course Plan
Hungarian Red Soup
Belgian Endive, Kiwi, and Orange Salad
Yellow Curry Soup
Zesty Green Soup
Winter White Soup
7 Color Minestrone
Breakfast and Lunch Modules
Snacks
Menu Plans, Shopping, Lists, and Recipes
The Familiar Planner Format: Week and Day at a Glance