LENTILS- FOOD AS MEDICINE

Lentils are a legume /bean. They are full of protein. They can lower cholesterol and protect against diabetes and colon cancer. They are also good against constipation.
I always cook my legumes/beans with a piece of KOMBU sea vegetable as it makes the beans more digestible and less gaseous. Also the sea vegetable has loads of minerals and helps detox radiation out of our bodies They cook up fast compared to other beans.
LENTIL SOUP
2 carrots, diced
3 celery stalks, diced
1 onion, diced
6 cups of water -Kombu broth , which is put a 5 inch piece of Kombu in your pot of water and
bring to boil and cook for 10 minutes - this is your broth.
1 1/2 cup of green lentils
1/2 teaspoon thyme
1 teaspoon cumin
Miso ( about 1/2 teaspoon per person)
Preparation;
Prepare the Kombu broth, then add all other ingredients except the Miso
Bring to boil, then lower the heat, cover and cook for 1/2 hour to 1 hour, Done when lentils are soft.
Remember never boil the miso - just simmer.
At the end of cooking, when lentils are soft , you can add a handful of spinach and when serving about a tablespoon of minced Italian Parsley.
LENTIL LOAF (this recipe makes 2 loafs)
3 cups of cooked lentils
3 cups of carrots, diced
1 large red onion, diced
3 garlic cloves , minced
1/2 cup Italian Parsley
2 cups walnuts, chopped
2 cups gluten free Oats
1 can organic tomato paste , small 6 ounce can
1 Tablespoon of poultry seasoning or just a mix of sage, oregano, rosemary and coriander
Preheat oven to 350 degrees
Preparation:
Pre-cook the lentils. Sort and rinse the lentils and then cook in 2 quart pot with 5 cups of water with a piece of Kombu. Bring to boil, then lower heat, cover and cook for 1/2 to 1 hour. Done when bean is soft. Drain and set aside. Let cool.
Then put the cooked lentils, carrots, onion, parsley, 1 cup of walnuts and 1 cup of the oats in a food processor. Pulse until combined, until almost paste like.
Remove from food processor. Put into a bowl.
Add the remaining chopped walnuts and and the remaining cup of oats, the tomato paste and seasonings Mix well.
Put into a bread loaf pan and bake, uncovered for 55 minutes until golden brown.,
This lentil load is also great for making sandwiches and stuffing pita pockets.
Also when serving for supper - a great sauce to pour over is the Maya Kaimal vegan /gluten free Coconut Korma sauce. Cold, sliced in sandwiches with sprouts, sliced lentil load, and vegenaise. on Gluten Free/ Egg Free bread like O'Doughs original sandwich vegan bread.
Sea Vegetable Source -
Ocean Harvest Sea Vegetable Company -707-694-9496 or www.seaweedmermaid.com
I just love their sea veggies.
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Disclaimer: I am NOT a medical doctor. The information I share is from my own experiences caring for my daughter, and personal research I have done over the years.
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Wendy, I don’t have an issue with prices but we don’t have a health food store nearby…yet.