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Student Wellness
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​Harvest of the Month:

Spinach & Berries

 Recipes to Try!

Naany’s Vegetable Curry Soup with Lentils 

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Enjoy this delicious Indian themed soup with your loved ones, lovingly created by a Naany (grandma in India). 

Tablespoon of Olive Oil 
1 large yellow onion, diced 
Cup of mushrooms, sliced (optional) 
4 cloves of garlic, minced (or 1 Tablespoon dried garlic granules) 
4 cups of cooked brown lentils 
8 cups of vegetable broth (low sodium recommended)
2 bay leaves 
1 - 6 oz can of tomato paste
1 - 14.5 ounce can of diced tomatoes 
1 carrot
1 cup cauliflower, chopped 
2 - 3 cups fresh spinach, chopped
1 cup of frozen green peas (thawed) 
1 Teaspoon each: curry and ground coriander & 
half teaspoon cumin 
1 Tablespoon each: soy sauce & red wine (or balsamic) vinegar Salt and pepper, to taste 
Fresh cilantro, chopped - for garnish (optional) 

PREPARATION: Sauté onions, garlic and mushrooms in olive oil until soft (about 4 minutes). Add remaining ingredients (except spinach and peas) and simmer on medium - low heat for 15 minutes. Turn off burner. Stir in fresh spinach and green peas. Top w/ fresh cilantro garnish. Enjoy!
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Island Students kicking off our Mileage Club Program! Way to go!​ 9/2/16

Student Wellness