Fresh Ingredients, Big Flavor: 5 Kidney-Friendly Spring Recipes

Spring is in the air. It's the perfect time to embrace fresh, kidney-friendly ingredients and dishes that taste as good as they look. These five recipes are packed with flavor, easy to make, and may help you stay on track with your kidney health goals.

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1. One-Pot Lentil Soup
2. Mediterranean Chickpea Salad
3. Cauliflower Herb Soup
4. Greek Orzo Salad
5. Chocolate Zucchini Brownies

This hearty one-pot lentil soup with Swiss chard and kale is a perfect meal for anyone looking for a healthy, comforting dish. It's low in sodium and packed with nutrients, making it an excellent choice for kidney health.

Ingredients

• 1 cup uncooked, rinsed lentils
• ½ cup uncooked brown rice
• 3 cups sliced carrots
• 1 lb Swiss chard, cleaned and chopped
• 1 lb kale, cleaned and chopped
• 3 cups water
• 1 packet (2 oz or 4 Tbsp) onion soup mix, reduced sodium
• 1 tsp basil
• 1 Tbsp olive oil

Directions

1. Place all ingredients in a large pot. Bring to a boil.
2. Reduce heat, cover, and cook until rice is tender (about 20 to 30 minutes).

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This salad is a light, refreshing dish perfect for lunch or dinner. It's low in fat, phosphorus, and sodium. It’s made with simple, kidney-friendly ingredients like chickpeas, cucumber, tomato, and fresh herbs. Just toss it in the fridge for a few hours and enjoy.

Ingredients

• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 cucumber, diced (6.6 oz)
• 1 tomato, diced (6.5 oz)
• 1 tablespoon red onion, diced
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 2 tablespoons, cup olive oil
• 3 tablespoons lemon juice
• ½ teaspoon of minced garlic
• 1 teaspoon dried oregano

Directions

1. Combine chickpeas, cucumber, tomato, red onion, parsley, and mint in a large bowl.
2. Whisk together the olive oil, lemon juice, garlic, and oregano in a small bowl.
3. Pour the dressing over the chickpea mixture and toss to coat.
4. Refrigerate for a few hours or overnight before serving.

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This creamy cauliflower herb soup is a hearty, kidney-friendly, delicious, nutritious meal. Made with cauliflower, potatoes, and a mix of herbs, it's vegetarian, gluten-free, and full of fiber.

Ingredients

• 1 lb. cauliflower, washed, trimmed, and cut into florets
• 4 medium potatoes, peeled and cubed
• 1 large onion, chopped
• 3 cups low-sodium chicken broth
• 2 cups reduced-fat (2%) milk
• ½ tsp black pepper
• ½ tsp hot pepper sauce
• 1 to 1½ tbsp balsamic vinegar
• 2 tsp fresh rosemary leaves, chopped or, if dried, crushed
• 2 tsp thyme, dried or fresh
• Optional: chives, for garnish

Directions

1. Place cauliflower in a large deep saucepan, cover with water, and boil over MEDIUM heat. Reduce heat and cook, covered, until barely tender. Drain immediately.
2. Add potatoes, onion, chicken broth, milk, ground pepper, and hot pepper sauce, and return the mixture to a simmer.
3. Cook for 20 to 25 minutes, until all vegetables are fully cooked.
4. Remove from heat and cool briefly. Using a blender, carefully place 1 1⁄2 cups of the hot soup mixture into a container and blend on low at first and then high speed until all is smooth. Pour into another container. Proceed with the remaining soup as directed.
5. Garnish with chives. (optional)

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Bright, fresh, and flavorful, this Greek Orzo Salad is the perfect side dish or light meal. It's both delicious and kidney-friendly, mixing fresh veggies, herbs, and a zesty dressing.

Ingredients

• 8oz (1 ½ cups) dry orzo pasta
• 1 medium cucumber, chopped
• 2 cups cherry tomatoes, halved
• 1 (15.5oz) can low-sodium chickpeas, drained and rinsed
• 3 oz feta cheese, crumbled
• ⅓ cup red onion, thinly sliced
• 15 kalamata olives, chopped
• ½ cup fresh basil, chopped
• ¼ cup olive oil
• 3 tablespoons red wine vinegar
• Juice of 1 lemon
• 1 tablespoon Dijon mustard
• 2 garlic cloves, minced
• 1 tsp dried oregano

Directions

1. Cook orzo according to package directions. Drain and rinse with cold water.
2. Add orzo to the remaining salad ingredients.
3. Whisk together all dressing ingredients.
4. Pour dressing over salad and fold to combine.

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Can you believe brownies can be made with zucchini? These rich, fudgy brownies prove that veggies and dessert are a perfect match! The shredded zucchini keeps them moist, while cocoa powder and chocolate chips bring all the indulgent flavor you love.

Ingredients

• 1 zucchini, shredded
• 2 eggs
• ¼ cup cocoa powder
• 1 cup almond flour
• 2 tbsp melted butter
• ¼ cup sugar
• ½ tbsp baking powder
• ¼ cup unsweetened chocolate chips

Directions

1. Preheat the oven to 350°F. Grease a 9×9-inch baking dish.
2. In a medium bowl, stir the zucchini together with the eggs.
3. Add the remaining ingredients, except the chocolate chips, and mix until well combined.
4. Pour brownie batter into the prepared baking dish. Sprinkle the top with chocolate chips.
5. Bake at 350°F for 30 minutes and enjoy!

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View our kidney superfoods or get more kidney-friendly recipes.

*This content is provided for informational use only and is not intended as medical advice or as a substitute for the medical advice of a healthcare professional.