May 22, 2013 John Thorne: They launched the 'Arab Spring' but now yearn for the good old days of a strongman John Rosemond: 'Disciplinary math' adds up to parental successl Warren Richey: Are prayers before public meetings OK? Supreme Court to decide Rick Montgomery: Use of ADHD drugs as study aid raises concern on campuses Brierley Wright, M.S., R.D.: 6 convincing reasons you should keep carbs in your diet Eoin O'Carroll: Scientists examine nothing, find something The Kosher Gourmet by Carole Kotkin: This soup is made from one of the great pleasures of spring: A wonderful pairing of rosy color and earthy tang May 20, 2013 Richard A. Serrano: Is Meir Kahane's assassin now a changed man? Hannan Adely: Town raises Palestinian flag at City Hall Melissa Healy: Genetic copies of living people from embryos no longer science fiction Morgan Housel: When smart investors do stupid things Sharon Saloman, M.S., R.D.: Hunger games: Eat more, weigh less, without starving Jewz in the Newz by Nate Bloom : Jews Inducted into Rock Hall of Fame; Anton Yelchin co-stars in New "Trek" film; Kutcher (but not Kunis) visits Israel; Jewish TV Star Praises Jewish Rap Star The Kosher Gourmet by Cathy Pollak: WARNING: This WALNUT CAKE WITH PRALINE FROSTING, perfect for afternoon coffee, is addicting May 13, 2013 Rabbi Nathan Lopes Cardozo: Why the giving of the document that would permanently change the world could only be done in desolation David G. Savage: Church-state, literally? Supreme Court weighing public school graduation in a church Emily Alpert: Recession dragged down birth rates for less-educated women Morgan Housel: The deep downside of home ownership Peter Teffer: Will Dutch police soon be stalking cybercriminals on your computer? Heidi McIndoo, M.S., R.D.: Meatless 'meat' can have its own set of problems The Kosher Gourmet by Diane Rossen Worthington: Celebrate! This must-try appetizer is delicate yet has depth of flavor: Corn-Leek Cakes with Caviar, Smoked Salmon and Creme Fraiche May 10, 2013 Rabbi Berel Wein: Be all that you should be Caroline B. Glick: The dirty little secret about Israel's Arabs Mona Charen: Hawking's Moral Calculus: The man and the movement he embraces Morgan Housel: The biggest retirement myth ever told Sandi Doughton: Eyes may provide new insight into brain problems Jewz in the Newz by Nate Bloom : The Great Gatsby's Jewish Ties; Jews in the "Time 100 list" List; People's Most Beautiful Women The Kosher Gourmet by Linda Gassenheimer: A sweet-hot meal: Pear salsa spices up salmon May 8, 2013 Peter Ford: Why China is welcoming both Israel's Netanyahu and Palestinians' Abbas Warren Richey: Obama administration quietly backs out of appeal over new contraceptive mandate Fred Weir: At Kerry-Putin meeting, US-Russia relations thaw --- a tad Amanda Paulson: Study reveals sad truths about community colleges 'Garbage man' in cells could extend life Harvard Health Letters: Evidence weak that zinc, echinacea are beneficial The Kosher Gourmet by Leela Cyd Ross : Almost too pretty to eat, this colorful salad with Sicilian inspiration will tickle the taste buds and delight your visual sensibility May 6, 2013 Edmund Sanders and Patrick J. McDonnell: Think Israel's objective in Syria is to weaken Assad or embolden the rebels? Think again Brian Bennett: Israeli airstrikes may show weakness in Syrian defense Michael Ollove: Millions of ex-felons, parolees and those on probation are about to be entitled to tax-payer paid health coverage Karen Kaplan: Most men can skip PSA test for prostate cancer, urologists say Kimberly Lankford: How to track down a lost life insurance policy Dream of Mars exploration achievable, experts say The Kosher Gourmet by Susan M. Selasky: EGGPLANT WRAPS are an easy, sumptuous and scrumptious meal May 3, 2013 Rabbi Nathan Lopes Cardozo: Human Courage and the Unavoidable, Disturbing Text Steven Emerson: Attorney General Fights CAIR in Court, Lauds it in Public Mediterranean diet helps beat dementia: study Harvard Health Letters: When to be screened for a hearing problem Jewz in the Newz by Nate Bloom : Iron Man's Jewish Connections; Marc Maron's New TV Show; Martin Landau Grows Up with Israel; Shalom, Allan Arbus The Kosher Gourmet by Diane Rossen Worthington: A sweet surprise for Mother's Day dessert May 1, 2013 Jonathan Rosenblum: An Improbable Journey to Orthodoxy Jonathan Tobin: Blame Obama, Not Israel for Syria Push Kids, kittens the Same? With employee perks at struggling Internet pioneer Yahoo! it's hard to tell Halena M. Gazelka, M.D.: Mayo Clinic Medical Edge: What you need to know about implanted pain relief devices Sandy Kleffman: Artificial kidney offers hope to patients tethered to a dialysis machine Jessica Shugart: When it comes to math, MRIs may be better than IQs The Kosher Gourmet by Mario Batali: The celebrated chef on how high-maintenance ASPARAGUS RISOTTO need not be April 29, 2013 Roy Gutman: Poland's new Jewish museum celebrates life, doesn't revisit Holocaust Mark Clayton: Terrorism in America: Is US missing a chance to learn from failed plots? Kim Murphy: Boston Bomber's 'Svengali' Revealed Morgan Housel: He's rich, smart and old: Listen to him Thomas Salinas, D.D.S.: Mayo Clinic Medical Edge: The safety of amalgam fillings Harvard Health Letters: Tomatoes and stroke protection Pete Spotts: Tiny satellites + cellphones = cheaper 'eyes in the sky' for NASA The Kosher Gourmet by Diane Rossen Worthington: Swing into spring with lemon cream pie April 26, 2013 Rabbi Abraham J. Twerski: The world is a mirror Caroline B. Glick: Time to confront Obama Clifford D. May: Defense in the Age of Jihadist Terrorism Kimberly Lankford: New strategies ease pain of paying for long-term care insurance Howard LeWine, M.D.: Ask the Harvard Experts: Too much ibuprofen? Sharon Palmer, R.D.: How to feel your best -- with plenty of energy, a healthy weight and optimal mental and physical function -- without driving yourself batty Jewz in the Newz by Nate Bloom: Jewish Major Leaguers, 2013; New Movies and Comedy Show; Shalom, 'Lumpy' (Leave it to Beaver) The Kosher Gourmet by Emily Ho : A bright and cheerful salad to herald the warmer months ahead April 24, 2013 Steven Emerson: Boston Bomber Exposes Islamist Secret Top Muslim cleric boycotts inter-faith dialogue conference attended by 'Jews' Morgan Housel Admit it: No one has any idea what's going on Harvard Health Letters: Can you get headaches from headache medication? Kerri-Ann Jennings, M.S., R.D.: How to easily get more Omega-3s in your diet Melissa Healy: Pot in a pill: All the pain relief without the smoke The Kosher Gourmet by Susan Russo: Chipotle Chili Butternut Squash Soup is bold, zesty, hot April 22, 2013 Ken Dilanian: Counterterrorism's future is unclear Hagel, on maiden Middle East visit, arrives in Israel bearing gifts and promises US man departing country arrested on terror charges Barbara Williams: An unorthodox but growing treatment in a 9-year-old's battle against cancer P.J. Skerrett, M.D.: How to recognize a good whole grain product Jewz in the Newz by Nate Bloom: Teen actor Jonah Bobo in New Flick: Hunky James Wolk on Mad Men; Erich Segal's Daughter Writes Prize-Winning Jewish Novel

Jewish World Review A hearty winter soup with layers of flavors Anna Thomas Eating WEll JewishWorldReview.com | Lentils seem to go with just about anything, and here they play well with a collection of greens and some cumin and coriander to add a gentle spicy note to this soup recipe. The result is a hearty winter soup with layers of flavor. Both French green lentils (available in natural-foods stores and specialty markets) and more commonly available brown lentils are delicious in this soup. The French green lentils hold their shape better when cooked, while brown lentils will start to break down a bit. VERY GREEN LENTIL SOUP MAKES: 8 servings, about 1 2/3 cups each Active Time: 1 hour 5 minutes Total Time: 1 hour 20 minutes 2 tablespoons extra-virgin olive oil, plus more for garnish 2 large yellow onions, chopped 1 1/4 teaspoons salt, divided 2 tablespoons plus 4 cups water, divided 1 cup French green (Le Puy) or brown lentils 8 large green chard leaves 1 medium Yukon Gold potato, scrubbed 12 cups gently packed spinach (about 10 ounces), any tough stems trimmed 4 scallions, cut into 1-inch pieces 5 cups vegetable broth, store-bought or homemade 2 cups chopped broccoli 1 tablespoon cumin seeds, lightly toasted and ground (see Tip) 1/2 teaspoon ground coriander 1 cup chopped fresh cilantro 2 tablespoons chopped fresh mint 1/2 jalapeno pepper, minced Freshly ground pepper to taste 1 tablespoon fresh lemon juice, or more to taste Crumbled feta cheese for garnish Heat 2 tablespoons oil in a large skillet over high heat. Add onions and 1/4 teaspoon salt; cook, stirring frequently, until the onions begin to brown, about 5 minutes. Reduce the heat to low, add 2 tablespoons water and cover. Cook, stirring frequently until the pan cools down, and then occasionally, always covering the pan again, until the onions are greatly reduced and have a deep caramel color, 25 to 35 minutes. Meanwhile, rinse lentils and pick out any small stones; combine the lentils with the remaining 4 cups water in a soup pot or Dutch oven. Bring to a boil. Reduce heat to maintain a simmer, cover and cook for 20 minutes. Trim the white ribs out of the chard; chop the greens and slice the ribs (keep in separate piles). Cut potato into 1/2 -inch dice. Chop spinach; set aside. When the lentils have cooked for 20 minutes, stir in the chard ribs, potato, scallions, broth and the remaining 1 teaspoon salt; return to a gentle simmer. Cover and cook for 15 minutes. Stir in the chard leaves, broccoli, cumin and coriander. When the onions are caramelized, stir a little of the simmering liquid into them; add them to the soup. Return to a simmer, cover and cook 5 minutes more. Stir in the reserved spinach, cilantro, mint, jalapeņo and pepper; return to a simmer, cover and cook until the spinach is tender but still bright green, about 5 minutes more. Stir in 1 tablespoon lemon juice. Taste and add more lemon juice and/or pepper, if desired. Garnish each bowl of soup with a drizzle of olive oil and crumbled feta cheese. To make ahead: Cover and refrigerate for up to 3 days. Tip: Toast cumin seeds in a skillet over medium heat, stirring occasionally, until fragrant, about 2 minutes. Cool slightly. Grind to a fine powder in a spice mill, blender or clean coffee grinder. Recipe Nutrition: Per serving: 191 calories; 5 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 30 g carbohydrate; 0 g added sugars; 10 g protein; 9 g fiber; 735 mg sodium; 793 mg potassium Nutrition Bonus: Vitamin A (113 percent daily value), Folate (52 percent dv), Vitamin C (47 percent dv), Iron (30 percent dv), Magnesium & Potassium (23 percent dv). 1 1/2 Carbohydrate Servings Exchanges: 1 1/2 starch, 1 vegetable, 1 lean meat, 1 fat ( EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.) Interested in a private Judaic studies instructor — for free? Let us know by clicking here. Sign up for the daily JWR update. It's free. Just click here. To comment, please click here. © 2012, Eating WEll Inc.. DISTRIBUTED BY TRIBUNE MEDIA SERVICES INC..