Macrobiotic Diet Free Recipe Vegan Lentil Soup-er-delish!
Serves 4-5
Based on Aveline Kushi’s Complete Guide to Macrobiotic Cooking
Benefits: Lentils are rich in calcium, iron and dietary fiber cleansing the blood, strengthening digestion, and circulation.
Healing Foods, by Michio Kushi and Alex Jack
- 1 cup French baby green lentils
- 1/4 cup burdock, diced
- 1 cup onion, diced
- 2-3 cups water per cup lentils
- 1/2 cup celery, diced
- 1/4 teaspoon si salt
- 1 cup diced carrots
- 2 Tablespoons parsley, finely chopped
- Shoyu to taste
- Bay Leaf, minced garlic clove, shinshimi optional
- Sort lentils, looking for stones, dirt and debris.
- Rinse, and optional soaking overnight or 2-6 hours.
- Place in enamel cast iron pot, add water and kombu, bring to boil uncovered.
- Skim foam using the shocking method: add just enough water to stop the boiling, and skimming the foam. Repeat 3-4 times. Removing this foam makes beans more digestible.
- Layer vegetables yin to yang: celery, onion, carrot, burdock and put lentils on top.
- Add water, cover and bring to boil over medium flame; reduce flame to medium-low.
- Simmer 40 to 45 minutes.
- Season and simmer for another 5 minutes.
- Transfer to serving bowl and garnish with parsley.
- Seasoning Note: bay leaf is additional digestive aid for cooking beans; one minced garlic clove will actually sweeten the dish without reeking of garlic; shinshimi removes old chicken from past eating.
These are optional and depend on the individual condition. Also can be used occasionally rather than each time a dish is prepared – variety is the spice of life!
Variations: celery, cauliflower, yellow crook neck squash for warmer months.
