SUPER SOUPS TO FALL IN LOVE WITH LENTILS AND BEANS

                                          LENTIL AND MUSHROOM SOUP

Great for breakfast, lunch and dinner.

Lentils are good for our kidney, regulate body functions, and helps bowel movement.

Lentils are high in protein, and fiber.

Serves 4

2 cups Green Lentils

½ cup Brown Rice

½ cup Millet

7 cups water

2 cups sliced mushrooms

1 large onion chopped fine

2 cups kale chopped

1 cup parsley chopped

1 cup cilantro chopped

1 tsp. cumin

1 tsp. turmeric

Salt and pepper to taste

In a 6 quart pot put the lentil, brown rice, millet and water. Place over heat and bring to a boil.

Let the lentils boil over medium heat until cooked well, about 2 hours. Tilt the lid and be careful it doesn’t overflow.

After lentils are cooked add the mushrooms, onions, kale, parsley, cilantro, cumin, turmeric, salt and pepper to taste. Cook over low heat about 10 minutes more.



4,000 year old Lentils

Let it stand for 15 minutes. Before serving, garnish with chopped parsley. 

Enjoy it!

Storage the soup refrigerated for up to 3 days. Reheat, covered in low heat.

ADZUKI BEAN AND ONION SOUP  

Adzuki bean is a small red bean with a white line.

Adzuki bean is the densest bean in nature. In Japan adzuki beans are used for healing, and give us lots of energy.

One cup of cooked adzuki bean is high in protein, iron, magnesium, potassium, zinc, folic acid, and fiber.

Serves 4

3 cups adzuki beans

1 cup barley

10 cups water

2 carrots diced

1 cup butternut squash diced

1 large onion diced

2 cups kale chopped

1 cup cilantro chopped

1 cup leek chopped

1 tsp. curry

1 tsp. turmeric

Salt and pepper to taste

In a 6 quarts pot place adzuki bean, barley and bring to a boil.

Turn heat to medium and allow beans to cook well.

Add water as needed for the soup to be medium thick.

After adzuki and barley is well cooked, add carrots, onion, kale, cilantro, leek, curry, turmeric, salt and pepper. Turn heat down, and cook about 10 minutes more.

Let it stand for 15 minutes. Before serving, garnish with chopped parsley.  

Enjoy it!

Storage the soup refrigerated for up to 3 days. Reheat, covered in low heat.

Setareh Vahdat, Nutritionist

 If you have any questions or if you would like to attend our seminars, please send me an email: Setarehzohreh@yahoo.com