At BeautynHealth.com we like to share new things related to Beauty and Health. Three nights ago I made a delicious high protein (full of amino acids), low fat vegeterian lentil soup that our daughter loved. Here's the recipe.
I always use organic, whenever available (less toxins and deadly chemicals)
This is what you'll need:
1 lb bag of lentils
2 medium onions
10-20 cloves garlic (mmm, I love garlic)(super antioxidant properties)
6-8 large carrots
6-8 stalks of celery
small basket Agaricus bisporus aka: Table mushrooms
Braggs Liquid Aminos (a high amino acid sale subsitute)
1 can coconut milk
curry
cumin
a pinch of oregano, bay leaves and basil or you can use your favorite herbal seasoning blend.
Olive Oil
Soak the Lentils in cool water or a few hours and be sure to rinse them a couple of times. Then add enough water to cover the lentils at least three times over. Add a few cloves of garlic and bring to a boil. Then lower to a medium heat.
In large frying pan add a couple of tablespoons of olive oil. The heat can be fairly high. Add the chopped onions, chopped garlic and Braggs Liquid aminos. This mixture will already start to smell delicious immediately. Add chopped celery and chopped mushrooms and saute' away. When the onions have turned translucent it is ready to add to the boiling lentils. Now you can add the carrots. Put the flame on medium and cover. Adjust flame as need to avoid boiling over. Now add the can of coconut milk, the curry, cumin and the herbs. You can adjust the amount of spices according to your particular taste. Cook for 1 1/2 hours.
This delicious high protein, low fat soup can be a complete meal unto itself or a great side dish that is a great accompaniment to almost any other dishes. Eat and Enjoy. After it cools I usually take half and put it into freezer containers to be used at a later date and the other half in the fridge to enjoy the next day.
Enjoy and Bon Appetit'
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