Let's talk lentils. If you are not already eating them... START. They may look like a pile of non-descript disks, but in the kingdom of legumes they are nothing short of superheroes. This high-iron treat is packed with protein (in fact, by weight, they actually have the highest protein level of the plant-based foods) and low in fat and sodium. Lentils lower cholesterol, nourish the kidneys, improve digestion, aid the adrenal glands, and boost energy. Just one serving provides about 64% of your daily recommended fiber. And... unlike other dried legumes, lentils do not require soaking before cooking. So, we have very healthy and easy to prepare. Convinced yet? Well, how about this? They are super cheap!
Ingest nature's gift and let this savory soup flavor your holidays with warmth and health.
- 1 cup green lentils
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 carrot, diced
- 1 stalk celery, chopped
- 4 cups spring water, chicken or vegetable stock
- 1 bay leaf
- 1 teaspoon rosemary
- 1 tablespoon chopped parsley
- 1/2 teaspoon sea salt
- Squeeze of lemon or 1 tablespoon umeboshi vinegar
Spread lentils on a flat surface and pick out (and discard) any stones; wash and drain. In a soup pot, warm oil over medium heat. Add onions and cook 5 minutes or until translucent. Add carrot and celery and sauté 3-5 minutes. Spread lentils on top. Add water, bay leaf, and rosemary and bring to boil. Reduce to low heat, cover and simmer for 45 minutes or until lentils are tender.
Add chopped parsley, salt, and a squeeze of lemon juice or umeboshi vinegar. Simmer another 2 minutes and serve.
For a more flavorful touch, add curry and grated ginger and serve over basmati rice.