|Prep for the lentils|
The lentil soup idea is a mixture of old world meets new world. Lentils were domesticated about 10,000 years ago and was probably done so because of there large mineral, vitamin and protein contain. And the fact that they store very well. When sprouted they even become more nutritious. I first started cooking with lentils in northern Spain and then a chef in NYC, Wiley Dufresne, showed me a take on the classic. He cooked the lentils in apple cider. This recipe is cooking them in apple juice with apples and maple syrup. A great combo.
Green Goddess Goodness Smoothie
juice of 4 oranges
1/2 cup cubed pineapple
1/2 cup cubed papaya plus some seeds
1 tbsp Green Vibrance
Wash peel slice and dice and throw it all into a blender and blend for 2 minutes, pour into glasses and enjoy.
Warm Lentil Soup with Apples and Maple Syrup
1 cup lentils
3 cups apple juice
2 cups water
1 onion chopped
1 carrot chopped
1 apple chopped
1 tbsp fresh ginger
1 small red pepper chopped
1 bay leaf
1 small bunch sage
1 tbsp cumin
1 tbsp turmeric
1 tsp cinnamon
Put all ingredients in a large pot except potato, salt and pepper.
Bring to a boil and let simmer for about 45 minutes then add potatoes.
Cook for another 15 minutes or so and add salt and pepper.
Serve with rice to get a complete protein. This soup is wonderful on a cold winter day. From this soup you will get plenty of minerals, vitamins and protein. Add some kale or wakame if you really want to up the anti.
|Tasty and healthy!|