Spinach, Apple, and Walnut Salad

Ingredients

• 2  Golden Delicious apples, cored, cut into large dice
• 4  tablespoons  lemon juice
• 2  (5-ounce) packages (8 cups) baby spinach leaves
• 3  tablespoons  extra-virgin olive oil
• 1  tablespoon  apple cider vinegar
• 2  tablespoons  honey
• 2/3  cup  crumbled goat cheese
• 1/2  cup  chopped walnuts, toasted

Directions

1. Toss apples with 2 tablespoons of the lemon juice. Place spinach in a large bowl; remove long stems and bruised leaves. Whisk together remaining juice, olive oil, vinegar, honey, salt, and ground pepper to taste. Toss spinach with apples and dressing. Divide between four bowls. Top with cheese and walnuts.

Lentil Soup

• 1 tablespoon extra-virgin olive oil
• 1 medium yellow or white onion , minced
• 4 cloves garlic , minced
• Handful cilantro , minced and extra for garnish
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 3 teaspoons curry powder
• 2 1/4 cups dried red lentils
• 1 can (14.5 ounces) crushed tomatoes
• 8 cups chicken or vegetable broth
• 2 stalks celery , minced
• 2 carrots , peeled and minced
• 1 lemon (optional)
• 1 cup plain kefir or yogurt mixed with zest and juice of one lemon (optional)

Heat olive oil in the bottom of a large pot. Add onion and sauté for 2 minutes. Add garlic, cilantro and spices and cook for a few more minutes. Add lentils, tomatoes and broth and bring to a boil. Reduce to a simmer and cook for about 15 minutes. 

Finish with celery and carrot for a surprising crunch, and add a squeeze of lemon.

Top with lemony kefir topping for a boost of probiotics and protein.