Green Lentis is good for children because it contain thiamine that make good immune system and improve the body’s ability to withstand stressful conditions. So it suitable for worker aging after a serious day with work also. And if you are the kind of junk food favorite. So this will be good for you because it’s contain with niacin that deliver bad cholesterol in your blood and delivery to liver to disposal after a big meal.
Example menu of Green Lentils
This nourishing soup is satisfying enough to be a meal in its own right. Enjoy it with a slice of whole-grain toast drizzled with olive oil.
TIPS: For a more creamy gently blend the soup with an immersion blender. You don't need to purée the soup completely, but gently blending it melds the ingredients together in a pleasant way.
Leftover soup can be stored in airtight containers in the refrigerator for up to 4 days or in the freezer for up to 6 months.
2 tablespoon of olive oil 30ml
1 small to medium onion, chopped
1 clove garlic, minced
1/2 tablespoon dry mustard 2ml
1/2 tablespoon coriander seeds 2ml
1/2 tablespoon ground cumin
1/2 tablespoon ground turmeric
2 carrots, chopped
2 stalks celery, chopped
1/2 dry white wine can (28 oz/796 mL) diced tomatoes, with juice
4 cups ready-to-use vegetable
1/2 cup pumpkin purée (not pie filling)
1/2 cup dried red lentils, rinsed
1/2 cup dried green lentils, rinsed
Freshly ground black pepper
1 cup frozen chopped spinach (3 1/2 oz/100 g or 6 cubes), thawed and excess liquid squeezed out Cayenne pepper
1. In a medium pot, increase heat oil over medium-high heat. Add onion, garlic, mustard, coriander seeds, cumin and turmeric; cook, stir, for about 1 minute or until spices are toasted. Add carrots and celery, cook, stirring, for 4 to 5 minutes or until vegetables are softened. Stir in wine, scraping up any browned bits from the bottom of the pot.
2. Stir in tomatoes, broth and pumpkin; bring to a boil. Stir in red lentils, green lentils and black pepper to taste; reduce heat to medium-low, cover, leaving lid ajar, and simmer, stirring a bit, for 20 to 25 minutes or until lentils are tender,
3. Stir in spinach and cayenne to taste; simmer, uncovered, for 5 minutes.