Lentils!!!!!!!! Mmmmmmm...

Lentils. Mmmmmmmmmmmm lentils!!!!!

I love lentils! Yummy, satisfying lentils! Hearty, healthy, filling! I really shouldn’t go into the health benefits but I know you’re counting on me, and I love turning everything that goes into my body into the healthiest thing alive! (and yes, everything that goes into your body and my body was once alive…more on this in posts to come).

Though I am not one to count calories or monitor fat grams, lentils are very low in both and very high in protein and dietary fiber. This combination means they can help lower your cholesterol, stabilize blood sugar, and soothe digestive disorders.

“Beans, beans, good for your heart! The more you eat them, the more you…” reduce the risk of getting heart disease. Not only because of their ability to lower blood pressure and cholesterol but also because of the high proportion of folate and magnesium. Both minerals support strong arterial walls and increased oxygenated blood flow to your organs, including your heart.

I would love to go into the health benefits of the other ingredients but I simply do not have time. You should sit in front of your computer and await a full post on celery, brown rice, carrots and the rest of the ingredients because I know you have nothing else to do (teasing). I also would like to move beyond the health benefits of vegetables and into how you may be able to grow them within your own home even in the winter…so next week we may discuss how to sprout mung dhal. Can’t wait!!!

Recipe for Lentil Soup

¼ cup brown rice (or barley or kasha or any hardy grain)

1 cup lentils (I use both brown and red in equal proportions)

8 cups water

1 onion chopped

2 stalks of celery chopped

1 carrot chopped

1 golden beet chopped

½ bunch swiss chard chopped

4 tablespoons nutritional/brewers yeast

6 tablespoons braggs

½ teaspoon cumin

½ teaspoon coriander

a couple dashes cayenne

2 tablespoons chopped fresh parsley

You can pour the brown rice and lentils into the 4 quart saucepan you will use, wash and rinse thoroughly (some people recommend soaking, if you remember, soak them for a couple hours or even overnight. Cooking time for this recipe will only vary if you are using mung dhal or split peas). Bring to boil, then cover and lower heat to a simmer.

Chop onions, celery and carrot. These compose your broth so you want these in immediately to season the lentils and rice. Once cut, throw them in! Simmer on low heat for 30 minutes.

Chop remaining vegetables, add. Add half of seasonings, taste. If it tastes fine, don’t add anymore. If it tastes a bit bland add the other half. Be careful! You can always add more but you can never subtract. Boil for 15 more minutes. Serve and enjoy!

Lentils. Mmmmmmmmmmmm lentils!!!!!