LENTIL SOUP


INGREDIENTS LIST

ALL INGREDIENTS SHOULD BE ORGANIC IF AVAILABLE

2 POUNDS DREID LENTILS

1 GALLON SPRING WATER

1 POUND FRESH OR FROZEN CORN

1 POUND CARROTS

3-4 STALKS CELERY (optional)

1/4-1/2 MEDIUM/SMALL ONION (optional)

2-4 TABLESPOONS EXTRA VIRGIN OLIVE OILAND/OR VIRGIN COCONUT OIL (THESE ARE THE TWO OILS THAT I AM CURRENTLY RECOMENDING AS SAFE TO EAT).

2-4 TEASPOONS "SEA SALT"--DO NOT EAT TABLE SALT! (SALT TO TASTE--LESS IS BETTER)

OPTIONAL INGREDIENTS

1/2 POUND GREEN BEANS

1/2 POUND MUSHROOMS

SIDE DISHES THAT COMBINE WELL WITH THE LENTIL SOUP

ROMAINE OR GREEN LEAF LETTUCE-(USE SOUP AS A DRESSING)

SPROUTED LENTILS-CHEW SLOW-WATCH FOR PEBBLES

RAW CARROTS-EAT AS MANY RAW CARROTS AS YOU CAN STAND TO EAT

RAW ONION-BE CAREFULL AS EATING TOO MANY ONIONS WILL MAKE YOU NEED TO BUY MORE DEODERANT. (DEODERANT IS TOXIC BUT USUALLY A GOOD TRADE-OFF WHEN GOING IN PUBLIC, JOB INTERVIEW, OR A HOT DATE.

RAW JALEPENOS--MAKE SURE TO ONLY EAT RAW--COOKED HOT PEPPERS CAN CAUSE A BURNING STOMACH

GROUND ANCHO OR CAYENNE PEPPER--RAW

COLLARD GREENS-COOKED OR STEAMED

FOODS TO NOT EAT WITH THIS MEAL

LENMON JUICE

ORANGES

FRUIT

TOMATOES

MEAT

MELONS

REGULAR PEOPLE FOOD


COOKING INSTRUCTIONS

(1) PUT DRIED LENTILS INTO A LARGE POT (8 QUART)

(2) REMOVE ANY PEBBLES FROM THE LENTILS

(3) RINSE LENTILS 3 TIMES POURING THE FLOATING STEMS OFF THE TOP

(4) ADD 4 QUARTS FILTERED OR BOTTLED SPRING WATER.

(5) BRING TO A BOIL WITH LID OFF, ABOUT 7-15 MINUTES ON HIGH DEPENDING ON THE MAKE AND MODEL OF THE STOVE, AND IF YOU PUT IN HOT WATER INSTEAD OF COLD.

(6) WATCH VERY CLOSELY !!! DO NOT LEAVE KITCHEN OR YOU WILL HAVE A BOIL OVER--SET A TIMER OR TWO AND PREPARE OTHER INGREDIENTS WHILE WATCHING FOR THE BOIL.

(7)OPEN CORN AND HAVE READY TO PUT IN ONCE BOILING. WATCH CLOSELY. ONCE BOILING, PUT IN CORN, MIX, AND BRING TO A SECOND BOIL. ONCE BOILING AGAIN, TURN OFF STOVE, WAIT UNTIL IT IS BARLEY BOILING, THEN PUT LID ON TIGHT. WATCH TO MAKE SURE THAT WHEN YOU PUT THE LID ON IT DOESN'T BOIL OVER.

(8) RINSE ANY DIRT FROM CARROTS AND CELERY, CUT OUT A SECTION OF ONION AND REMOVE PEELING.

(9) CUT CARROTS INTO COIN SHAPED PIECES OF VARYING THICKNESSES.

(10) DO THE SAME TO THE CELERY.

(11) CUT ONIONS INTO MEDIUM SIZED PIECES--DO NOT DICE--PIECES SHOULD BE LARGE ENOUGH TO PICK OUT LATER IF NECESSARY.

(12) KEEP VEGETABLE INGREDIENTS SEPARATE.

(13) LET LENTILS SIT WITH LID TIGHT FOR 20 MINUTES.

(14) THEN TAKE OUT A FEW LENTILS ON A SPOON, RUN UNDER WATER TO COOL, THEN TASTE TO MAKE SURE THEY ARE FAIRLEY TENDER. IF NOT TENDER, BRING TO A SLIGHT BOIL, AS SOON AS YOU SEE A FEW SMALL BUBBLES TURN OF HEAT. (A REBOIL CAN HAPPEN VERY QUICKLY SO WATCH EXTREMELY CAREFULLY). LET SIT ANOTHER 10 MIN IF A REBOIL WAS NECESSARY

(15) ONCE LENTILS ARE FAILEY TENDER, ADD THE CARROTS AND CELERY.

(16) ABOUT 10 MINUTES LATER ADD THE ONION.

(17) LET SIT, WITH LID ON 1 TO 4 HOURS, OR UNTIL READY TO EAT.

(18) ONCE IT HAS COOLED DOWN TO A GOOD SERVING TEMPERATURE, (AROUND 110 DEGREES FARENHIEGHT) ADD ABOUT 2 TEASPOONS SEA SALT GRADUALLY, PUTTING IN THE MINIMUM AMOUNT FOR YOUR TASTE, AND 2 TABLESPOONS EXTRA VIRGIN OLIVE OIL.(YOU CAN ALWAYS ADD MORE SALT AND OIL LATER SO BE SURE NOT TO OVER DO IT RIGHT NOW.

(19) MIX IN OIL AND SALT VERY WELL.

(20) (OPTIONAL) YOU COULD ADD HERBS & SPICES IF YOU WISH BUT I THINK CERTAIN HERBS OR SPICES MAKE MY SKIN ITCH AND/OR CAUSE ACNE, SO I AM EATING CLEAN RIGHT NOW. I DO LOVE TO OCCASINALLY SPICE IT UP, "ONE BOWL AT A TIME", BY ADDING ONE OF THE FOLLOWING INGREDIENTS PER SERVING: GARLIC POWDER, GROUND ANCHO OR CAYENNE PEPPER, DICED RAW ONIONS AND JALEPENOS, AND SOMETIMES I BREAK DOWN AND ADD GROUND BLACK PEPPER. ALSO SOMETIMES I ADD A COUPLE MORE TABLESPOONS OF OLIVE OR COCONUT OIL OR 1/4 OF A MASHED UP AVACADO, DEPENDING ON MY CRAVINGS.

I ONLY ADD THESE EXTRA INGREDIENTS TO THE "SERVING" I AM ABOUT TO EAT SO AS TO NOT ACCIDENTALLY RUIN THE WHOLE BATCH. ALSO RAW FOOD IS BETTER, SO ON A REHEAT I HEAT THE SOUP ON THE STOVE FIRST, THEN ADD THE EXTRA OIL, SEA SALT, AND/OR SPICES ONCE THE SOUP IS BELOW 118 DEGREES FARENHEIGHT. COOKED GARLIC MAKES MY NOSE RED, AND COOKED CAYENNE BURNS MY STOMACH AND MAKES MY WHOLE FACE SLIGHTLY RED. WHEN THEY ARE RAW THEY DON'T GIVE ME THE SAME REACTION.

THIS SOUP IS GOOD EATEN WITH ROMAINE OR LEAFY GREEN LETTUCE, OKRA, COLLARD GREENS, AND OR RAW CARROTS. RAW CARROTS ARE VERY GOOD FOR YOU AS LONG AS YOU CHEW THEM UP VERY WELL. RAW CARROTS ACTS LIKE A "BROOM" IN YOUR INTESTINES TO HELP "SWEEP OUT" TOXINS AND OTHER THINGS I DON'T WANT TO DESCRIBE IN DETAIL HERE. YOU CAN'T GO WRONG WITH RAW CARROTS!



STORING YOUR SOUP


IF YOU ARE MAKING THIS SOUP FOR A GROUP, IT WILL PROBABLY BE GONE THAT DAY. BUT SINCE I LIVE ALONE RIGHT NOW, (AND I MAKE A LARGER BATCH OF SOUP THAN THE RECIPE HERE), I HAVE JARS I SAVED FROM COCONUT OIL AND HONEY THAT HAS LIDS THAT SEAL WELL, SO WHILE THE SOUP IT IS STILL HOT OR WARM, I FILL UP THE JARS ALL THE WAY TO THE TOP, SLIGHTLY OVERFILLING,(TO MAKE SURE ALL THE AIR IS OUT), THEN PUT THE LID ON, RINSE OFF ANY SPILLS, AND THROW IN THE REFRIDGERATOR. THIS CAUSES THE LID TO SEAL DOWN AIRTIGHT, (AND SOMETIMES VERY HARD TO REMOVE). IT KEEPS WELL IN THESE JARS FOR AT LEAST A FEW DAYS. IT MIGHT KEEP LONGER BUT IT IS GONE WITHIN 2, SO I REALLY DON'T KNOW HOW LONG IT COULD LAST. ONE REASON I LIKE USING THE JARS IS BECAUSE THEY ARE ALREADY PROPORTIONED OUT--IF I EAT STRAIT OUT OF THE COOKING POT, I WON'T STOP EATING UNTIL I CAN'T MOVE, BECAUSE IT IS SO TASTY.