Lentil and beet soup

Lentil and beet soup

Lentil and beet soup

Lentil and beet soup

Beet stimulates bowel perestal’tiku. It contains Betaine, which protects the liver from toxins and reduces the blood level of homocysteine. High levels of homocysteine in the blood increases the risk of cardiovascular disease. In addition, the beetan excellent source of iron, which delivers oxygen to the cells of the body.

Lentils are rich in fiber, one cup live about 16 grams is half the daily dose of an adult. Fiber (especially water) helps not only the work of the intestines, but alsoregulates the blood sugar level and reduces cholesterol. Lentils are rich in complex carbohydrates and protein; and on the iron content is not inferior to the meatin one cup contains 100% of the recommended dose of iron!

The use of legumes in some people causes flatulence. This is a temporary phenomenon, because legumes contain lots of fiber and the gastro-intestinal tract will need 36 months to adapt to this valuable health product. To avoid this unpleasant effect when cooking beans in water, it is recommended that you add a piece of kombu (kombu) is a species of marine algae.

Pine nuts have a rich set of amino acids, many of which are unique and extremeneed for a man. And most importantly, that they cannot be replaced by anything and some of them in our body is in short supply. These nuts are rich in microelements and vitamins as follows: boron, iron, nickel, phosphorus, iodine, copper, zinc, Silicon, molybdenum, manganese, potassium, Tin, magnesium, calcium, vanadium, vitamin c and a, B2 (riboflavin), vitamin e (tocopherol), B3 (niacin), B1 (thiamine).

Recipe:

  • 1 beet
  • 1 large onion
  • 2 carrots
  • 2 cups vegetable or beef broth (from dice)
  • 1 bay leaf
  • 1 tsp cumin seeds
  • 2 cups white cabbage
  • ½ Cup lentils
  • zest and juice of one lemon
  • 1 cup parsley and dill
  • 2 tablespoons pine nuts (roasted)
  • Salt, pepper to taste
  • 1 tablespoon olive oil for frying

Cooking:

Finely chop the onion, grate the beets and carrots, chop cabbage. Put out the onions until golden brown, add the carrots, beets and cabbage. Put out 5 minutes.Add the cooked lentils and broth, bay leaf, cumin, salt and pepper to taste. Cookuntil cooked lentils.

The finished soup grind in Blender and blend until smooth puree soup. Add the lemon zest and juice, parsley and dill. Serve with roasted pine nuts.

Fans of quick healthy meals can be prepared Garlic Potatoes — easy to make recipes

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