Make your meals healthier

GRAND RAPIDS, MIch. (WOOD) - Whether you are looking for new ways to make-over the meals that you like to serve your family or make new meals healthier, the talented team from Spartan Stores can help you make the adjustments needed to bring down the fat, bring up the nutritious value and keep your recipe loaded with flavor. Chef Amy Sherman and Dietitian Allison Reed demonstrate with a made-over recipe in our studio. Give this one a try a home and let us know what you think!
 

Veggie Lentil Soup
Serves 6

1 1- to 1 1/4-pound eggplant, unpeeled, quartered lengthwise
4 large plum tomatoes, quartered lengthwise
1 big carrot, diced
1 large onion, cut into 8 wedges
1 large red bell pepper, quartered, seeded
1 large green bell pepper, quartered, seeded
4 large garlic cloves, peeled
2 tablespoons olive oil
5 cups (or more) vegetable broth
1 1/4 cups dried brown lentils
2 teaspoons dried ginger
4 teaspoons ground cumin
2 teaspoons turmeric
1 tablespoon fresh lemon juice
2 tablespoons fresh chopped parsley
1/2 cup Greek  yogurt

Preheat oven to 450°F. Arrange vegetables on large nonstick baking sheet. Drizzle with oil and sprinkle with salt and pepper. Roast vegetables 20 minutes. Turn vegetables over and roast until tender and brown around edges, stirring occasionally, about 20 minutes longer. Cool slightly (do not clean baking sheet). Scoop eggplant pulp from peel into processor; discard peel. Add onion and garlic to processor; puree until smooth. Transfer eggplant mixture to large saucepan. Coarsely chop tomatoes and bell pepper; combine with carrot in small bowl. Add 1 cup stock to baking sheet; stir to scrape up any browned bits. Add to saucepan with eggplant mixture. Add 4 cups stock, lentils and spices and bring to boil. Reduce heat, cover and simmer until lentils are almost tender, about 30 minutes. Mix in the veggies. Simmer uncovered until lentils are very tender, thinning with more water if soup is too thick, about 10 minutes longer. Season with salt and pepper and add the lemon juice. Sprinkle in the parsley. Ladle soup into bowls. Drizzle large spoonful of yogurt over each.