French lentils have an earthy flavor, cook up tender and are high in protein. They have a strong peppery flavor and firm texture that warms and nourishes and helps support the vital force within our bodies. Lentils are a great source of folate and magnesium which are big contributors to heart health. Folate lowers your homocysteine levels, a serious risk factor for heart disease. Magnesium improves blood flow, oxygen and nutrients throughout the body and is great for digestive health. Lentils provide a steady, slow burning energy due to it’s content of fiber and complex carbohydrates. They are also a good source of iron, which transports oxygen throughout your body and is key to energy production and metabolism.
Serves 8
2 onions, diced
3 carrots, diced
4 celery stems, diced
4 garlic cloves coarsely chopped
3 bay leaves
2 ( 3 inch piece) of kombu
1 bay leaf
3 teaspoons of fresh herbs
2 cups tomatoes diced (jar)
sea salt and pepper to taste
lemon
french lentils (1 cup)
10 cups of water (bouillon cubes) for added flavor
Heat in a heavy-bottomed pan over medium heat 1/4 cup of olive oil.
Add the onions and cook for 10 minutes, stirring occasionally. Add the carrots, bay leaf, garlic, celery, salt and herbs and saute for 5 minutes.
Sort through the lentils and discard any foreign matter. Rinse briefly and strain.
Add the lentils, kombu, tomatoes and 6 cups of water to the soup pot and bring to a boil.
Lower heat, cover, and simmer for 40 to 50 minutes or until lentils are tender. Add more water as the lentils cooked down and the soup begins to thicken.
Remove and discard the bay leaf and kombu.
Add a touch of pasta bows and lemon and salt and simmer for 1- 3 minutes.
