6 quarts water1 large grass-fed beef marrow bone (optional: omit for vegetarian/vegan)
1/4 c. green cabbage, chopped
1/4 c. fresh red cabbage, chopped
2 c. fresh collards, chopped
3 organic carrots, sliced
1 1/2 c. organic lentils
2 stalks organic celery, chopped
1 jalapeño with seeds, sliced
1 onion, chopped
1/2 c. fresh green beans, cut in half
6 cloves garlic, minced
1/2" chunk ginger, minced
1" chunk fresh horseradish, minced
1 T. organic apple cider vinegar
3 T. Manitoba Harvest hemp protein powder*
* The hemp is optional if you don't have any, but omitting it would leave out the healthy Omega 3 and 6 fats which are vital in proper digestion and absorption of vitamins and minerals in the vegetables.
Seasonings:
rosemary
crushed red pepper flakes
sea salt and pepper
oregano
Italian seasoning
Bring soup to a rolling boil. Put aside the collards and half of the carrots. Add the lentils, seasonings, and all the remaining veggies to the soup. Turn the burner to medium-low heat (3-4) and let the soup simmer for 45 minutes. In the last 5-10 minutes of cooking, add collards and the rest of the carrots. This can be served with lemon and/or lime juice - we used a squeeze of both.
Lentils are a great source of fiber and protein and are easy to cook since they do not require any presoaking like other dried beans or grains. Lentils are highly recommended for vegetarians, vegans, and protein types alike since they are low glycemic index (relative low net carbs due to the high fiber) and high protein. The only exception to this would be if you have type O blood; if you put any stock in the Blood Type Diet, then O blood types should avoid lentils since according to Dr. Lam, a prominent advocate of the blood type diet, lentils and beans "are not utilized by type Os well since legumes make muscle tissue less acidic and inhibit metabolism [...]"
As a note, I am type O blood and I find the dietary guidelines for my type to be generally true, though I do eat some "forbidden" foods like lentils, cabbage, and coconut. I usually eat these foods in limited quantities and in rotation with other foods that digest easier for me. In general, I eat what appeals and sits well for my body- there's no substitute for common sense :)
1/4 c. green cabbage, chopped
1/4 c. fresh red cabbage, chopped
2 c. fresh collards, chopped
3 organic carrots, sliced
1 1/2 c. organic lentils
2 stalks organic celery, chopped
1 jalapeño with seeds, sliced
1 onion, chopped
1/2 c. fresh green beans, cut in half
6 cloves garlic, minced
1/2" chunk ginger, minced
1" chunk fresh horseradish, minced
1 T. organic apple cider vinegar
3 T. Manitoba Harvest hemp protein powder*
* The hemp is optional if you don't have any, but omitting it would leave out the healthy Omega 3 and 6 fats which are vital in proper digestion and absorption of vitamins and minerals in the vegetables.
Seasonings:
rosemary
crushed red pepper flakes
sea salt and pepper
oregano
Italian seasoning
Bring soup to a rolling boil. Put aside the collards and half of the carrots. Add the lentils, seasonings, and all the remaining veggies to the soup. Turn the burner to medium-low heat (3-4) and let the soup simmer for 45 minutes. In the last 5-10 minutes of cooking, add collards and the rest of the carrots. This can be served with lemon and/or lime juice - we used a squeeze of both.
Lentils are a great source of fiber and protein and are easy to cook since they do not require any presoaking like other dried beans or grains. Lentils are highly recommended for vegetarians, vegans, and protein types alike since they are low glycemic index (relative low net carbs due to the high fiber) and high protein. The only exception to this would be if you have type O blood; if you put any stock in the Blood Type Diet, then O blood types should avoid lentils since according to Dr. Lam, a prominent advocate of the blood type diet, lentils and beans "are not utilized by type Os well since legumes make muscle tissue less acidic and inhibit metabolism [...]"
As a note, I am type O blood and I find the dietary guidelines for my type to be generally true, though I do eat some "forbidden" foods like lentils, cabbage, and coconut. I usually eat these foods in limited quantities and in rotation with other foods that digest easier for me. In general, I eat what appeals and sits well for my body- there's no substitute for common sense :)
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