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Recipe by Cynthia Sass, MPH, MA, RD, CSSD, as seen in her latest book "Slim Down Now: Shed Pounds and Inches with Pulses -- The New Superfood"
1 large whole red bell pepper
¼ cup minced yellow onion
1 tablespoon extra virgin coconut oil
¼ cup low-sodium vegetable broth
½ cup minced white button mushrooms
1 teaspoon minced garlic
½ teaspoon dried Italian herb seasoning
1/8 teaspoon crushed red pepper flakes
1/16 teaspoon black pepper
½ cup cooked green lentils
¼ cup baby spinach leaves, finely chopped
Cynthia Sass is one of the first registered dietitians in the country to be Board Certified as a Specialist in Sports Dietetics by the Academy of Nutrition and Dietetics. She has served as a sports nutrition consultant to four professional teams, and counsels professional and competitive athletes in numerous sports through her private practice, in New York City, Los Angeles, and across the United States. Sass holds master’s degrees in both nutrition science and public health, in addition to a personal trainer certification and formal culinary training. A three-time New York Times best-selling author, Sass is a frequent national TV guest and keynote speaker. Her newest book, Slim Down Now: Shed Pounds and Inches with Pulses – The New Superfood, includes over 100 recipes Sass personally developed, as well as chapters devoted to the power of pulses, mindfulness meditation, and how to look forward to and enjoy exercise.