As a parent of a child with ASD, Chef Jimi knows first-hand how difficult this diagnosis is and how challenging adhering to a specific diet every single day really is. For the past 7 years, Chef Jimi has used this program to cook everyday for his family and the results have been astronomical. Both Chef Jimi and his wife Ginnie have seen dramatic improvements in their son and their own health that there is no question in their mind, nutrition is the answer.
Heath’s Favorite Lentil Soup
Author: Chef Jimi
GF, Corn Free, CF, Soy Free, Nut Free, Egg Free
Ingredients
* 1 cup of French Green Lentils * 3 cups, or 4 Yukon potatoes’, medium dice * 1 cup, or 1 small Onion, medium dice * ½ cup, or 1 large Carrot, medium dice * ½ cup, or 1 large Celery rib, medium dice * 2 teaspoons of Garlic Powder * 2 teaspoons of Ancho Chili Powder * 1 teaspoon of paprika * 1 teaspoon of Salt * 6 cups of Hot Water of Chicken Stock * Olive Oil Equipment * Large Soup Pot * Wooden Spoon * Measuring Cup * Medium Pot (for heating stock)Instructions
1. Bring the Chicken Stock or water up to a boil, then turn off and leave it on the back burner for now.
2. In one of your larger pots saute the onion, carrot & celery in olive oil briefly, until fragrant. Season with a pinch of salt. Once you can smell the fragrance, add the potatoes and stir to fully incorporate with the other vegetables.
3. Next add the garlic powder, ancho chili powder, paprika and a little more salt and pepper. Continue to stir with a wooden spoon until the spices have coated the vegetables and begin to toast slightly. Now add the lentils and once again, stir to fully incorporate with all the vegetables and spices.
4. Add the warm stock you have on the side to your vegetable pot and bring up to a boil. When the soup reaches a boil, turn down to a simmer and cook uncovered for about 15 min
5. The great thing about this soup is that when the potatoes are done, the lentils are done. Thus after 15 minutes try the potato and if it is not done yet, continue to simmer for a further 5-10 minutes or until cooked.
6. Once the soup is done you can skim any foam or oil that sits on top. This will ensure a cleaner tasting and more refined soup.
7. Serve with more broth for a warming first course, or scoop out more of the potatoes and lentils for a hearty stew. Enjoy!
Helpful Hints:
**Go ahead and puree the whole soup in a blender or with an immersion blender if the texture is presenting a challenge for swallowing.
**The ancho chili powder has more of a warming quality rather than spice in this soup. Paprika makes for a nice substitute if you want to avoid the chili powder.
**If time permits, soak the lentils for a few hours before cooking to help with digestion. Strain and proceed as directed.
**Use whatever potato is available to you. Give the potato a good scrub under some water instead of peeling them as most of the nutritional value is held in the skins.
Nutrition Information: Amount per serving (Serving Size 405g)
Calories 405 Carbohydrates 34.3g Sugar 3.0g Fat 1.3g Saturated Fat 0.0g Protein 14.5gCopyright © 2018 Gluten-Free Resource Directory. All Rights Reserved.