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February 18th, 2015 9:30 am by Angie Hyche, community columnist

When my older daughter Emma was in middle school, she returned from Young Writers Camp at Duke University and declared, Ive decided to be a vegetarian. Later that day, my husband Eric told me privately, I give it three months.

Eight years later, Emma is still a vegetarian, and my younger daughter Lydia has been a vegetarian for over three years. Eric and I remain happily omnivorous, but for the most part, I cook vegetarian at home.

While this has definitely changed the way I cook, the adjustment hasnt been as difficult as I anticipated.

Do you have a new vegetarian in your house? Are you having a vegetarian guest for dinner? Maybe youd like to try decreasing your meat consumption (how about Meatless Mondays?) or youd simply like to know a little more about those tree-hugging vegetarians. Perhaps you have no interest in a vegetarian lifestyle but would simply like to eat healthier by increasing your consumption of fruits and vegetables and perhaps lose some weight.

If any of these is true, this column is for you. I am convinced that one of the reasons my husband Eric and I were successful in losing 45 pounds each in 2011 and maintaining it since then is because of the healthy eating habits we made in order to accommodate our daughters dietary needs.

Ive really enjoyed experimenting in the kitchen with new recipes, and we have all learned to love a few new foods like quinoa and kale.

Id like to begin by posting one of our familys favorite vegetarian recipes. This one is packed with nutrition and flavor, and its perfect for those chilly winter evenings. Paired with a loaf of bread, it makes a delicious and filling dinner. If you leave off the Parmesan cheese, it is also a vegan recipe. Enjoy!

Lentil and Split Pea Soup

Originally posted here:
Soup packs nutritious punch