by Chef Valerie Wilson
What is the difference between red and green lentils? Green lentils retain their shape, while red ones break down and fall apart, which is why red lentils make a great thick, creamy soup. Lentils are edible seeds of the legume family. They are smaller than most beans, which makes them easy to digest.
Lentils are an excellent source of protein, which helps maintain healthy bones, skin, and muscles. They also contain polyphenols, an anti-inflammatory antioxidant that is good for your brain, may help improve cholesterol levels, and may help ward off cell damage which could prevent cancer growth. Lentils are also a great source of potassium, which helps regulate healthy blood pressure and contributes to heart health. They are also an excellent source of iron, folate and vitamin B1.
Red Lentil Soup
9 cups water
2 cup red lentils
4 inch piece kombu
1 onion (diced)
4 garlic cloves (minced)
3 carrots (half-moons)
3 celery (diced)
2 cups corn
3 tsp. sea salt
1 tsp. cumin
1 T. fresh grated turmeric root or 1 tsp. dried turmeric
Bring the 9 cups of water and kombu to a boil in a soup pot. Remove the kombu, cut into small pieces and add back to the pot . Add the lentils to the pot and bring to a boil. Cover, reduce heat and simmer for 10 minutes. Add the onions, garlic, carrots and celery, simmer for 20 minutes. Add corn and seasonings, mix and serve warm.
