Amanda Terillo is a Registered Dietitian practicing in Central Virginia. Throughout her career she has worked with clients who had various medical issues nsuch as cardiovascular disease, high blood pressure, renal disease, liver disease, cancer, diabetes and weight management. Amanda does not believe in diets, but in creating eating habits that fit into your lifestyle for long-term success. She helps her clients achieve health and wellness through a functional and integrative approach to nutrition. In addition to working with patients, she is an advocate for sustainable agriculture to help improve the food system. Amanda completed her Master's Degree in Sustainable Food Systems from Green Mountain College in Vermont. This degree provided her the opportunity to pursue her passion in environmental nutrition. Her hobbies include cooking, reading, hiking, beekeeping and gardening.

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Red Lentil Soup with Pomegranate

2 cups red lentils, rinsed

3 organic potatoes, cubed

10 cups water

3 Tbs. olive oil

1 onion, chopped

2 carrots, chopped

1 turnip, chopped

1 cup celery, chopped

1 Tbs. minced garlic

2 Tbs. grated ginger

3 Tbs. tomato paste or ketchup

1 Tbs. lemon

1 t. cumin

3 t. salt

1 t. pepper

1/2 t. red pepper flakes

Pomegranate for Garnish Rinse the lentils and put in a large pot with the water, turnip, and potatoes. Bring to a boil. Meanwhile, sauté the onions, celery, carrot, ginger, and garlic in olive oil for 5 min, or, until soft. Add the vegetables to the pot of lentils. Add the tomato paste, lemon juice, cumin, salt, and pepper. Simmer for 40 minutes until lentils and potatoes are soft. Puree the soup with immersion stick, and taste. Adjust salt and pepper, as desired. Garnish with pomegranate seeds and serve hot.