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

1. Sort lentils, looking for stones, dirt and debris.
2. Rinse, and optional soaking overnight or 2-6 hours.
3. Place in enamel cast iron pot, add water and kombu, bring to boil uncovered.
4. 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.
5. Layer vegetables yin to yang: celery, onion, carrot, burdock and put lentils on top.
6. Add water, cover and bring to boil over medium flame; reduce flame  to medium-low.
7. Simmer 40 to 45 minutes.
8. Season and simmer for another 5 minutes.
9. Transfer to serving bowl and garnish with parsley.
10. 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.