Marinade: 40 minutes or longer
Preparation time: 18 minutes
Cook time: 20 minutes
Nutrition Tips: Plain lentils are one of the few foods that offer 10 grams of fiber in a reasonable half-cup serving size. They also are the best source of folic acid - twice the amount found in beans (358mcg of folic acid per cup vs. 181mcg in Great Northern beans). We need as much as 800mcg a day to prevent heart attacks and Alzheimer's. Folic acid is hard for the body to absorb from food sources, and tablets are better absorbed. Only lentils and chicken livers give us 400mcg, and who would eat them daily? No one! So, be wise and take a B complex supplement daily. But enjoy this recipe often too!
Lentils are medicinal for blood types A and AB. However, when eaten with meat they can inhibit the metabolism of protein in blood types O and B. Always separate meat from lentils in the same meal. This principle with reduce sluggishness. Blood type O athletes perform better when muscles tissues are slightly acidic. Those who are suffering muscular pains due to too much lactic acid, lentils reduce muscle acids slightly. This is very good for Type A's and those in pain.
Coconut milk does not increase bad cholesterol. Sugar does that. Coconut milk is healthy to drink. It has some iodine and vitamin C, and has been shown to actually improve blood cholesterol. It's also free of lactose and casein. Compared to cashew nuts, 1 cup of coconut milk has 54% less fat! Tip: When buying coconut milk, be sure to read the label to avoid sweetened coconut milk.
• 4 cups (1.5 L) boiling water
• 1 cup (250ml) red lentils
• 2 cups (500ml) yellow onion, finely chopped (1 medium-size onion)
• 1 tsp salt with trace minerals
• 2 tsp fresh ginger root, grated
• 2 tsp red chili powder
• 1 tsp Garam Masala
• 1 tsp cardamom seed powder
• 2 cloves organic garlic, minced
• 170g creamed coconut or ½ cup (125 ml) unsweetened coconut milk
• ¼ cup (60 ml) fresh coriander leaves, chopped
Soak lentils. In an eight-cup measuring cup, soak red lentils in six cups boiled purified water for 15 minutes. Prepare onions and soup (Tip: use a food chopper to cut tear-free onions!). In a covered soup pot, mix onion and salt and add in a little fresh purified water to cover the bottom of the pot, and steam until translucent. Add soaked lentils to the pot, then coconut milk and all seasonings. Simmer 20 minutes and remove foam as it forms with a large spoon. Transfer a generous portion to individual bowls, and top with fresh coriander leaves.
What's in it for me per three-ladles of soup (two cups)?
Calories: 170 | Protein: 6.5g (15%) | Fat: 7.6g (40%) | Carbohydrate: 19g (45%) | Fiber: 2.1g |?Pro-vitamin A: 745 units | Folate: 101mcg | Calcium: 67mg | Magnesium: 57mg | Phosphorus: 172mg | Iron: 3.1mg | Potassium: 503mg | Sodium: 599mg