Reprinted from The Blood Type Diet Website (

Zuppa Ribolata (Lentil Soup with Vegetables)
Contributed by: Entered by Brigite, created by Curtis StoneAdded: Feb 07, 2009 at 12:41 AM


This soup is ideal for vegans as well. So flavorsome, any meat lover would still love this meal!

  • For the Puree:

  • 1/2 cup green lentils
  • generous 1-1/4 cup vegetable stock (made with vegetables compliant for your Blood Type)
  • 2/3 cups vegetable stock to puree the lentils.
  • For the Soup:

  • 2 Tablespoon olive oil
  • 2 carrots, peeled and diced
  • 1-1/2 celery stalks, diced
  • 3 shallots, peeled and diced
  • 1 leek, white part only, diced (type O non can substitute with green onion, or simply omit this ingredient.
  • 3 garlic cloves, peeled and chopped
  • 1 cup lentils
  • 5 cups water
  • 1 bay leaf
  • - 1 fresh thyme sprig
  • - Kale, 8 leaves thinly sliced
  • - croutons to garnish, homemade with compliant bread for your blood type.
How to make it:
  1. Place the lentils and the generous 1-1/4 cups stock in a large saucepan and cook over a low heat until all the liquid has evaporated and the lentils are tender (about 25 minutes).
  2. Remove from heat.
  3. Transfer the lentils to a blender and process, adding enough extra stock as needed, until smooth.
  4. Set the puree aside until required.
  5. Heat the olive oil in a pan.
  6. Add the carrots, celery, shallots, leek, and garlic and sweat for 5 minutes over a low heat.
  7. Add the lentils, bay leaf, and thyme and the measured water, and bring to a boil.
  8. Simmer for about 25 minutes or until lentils are soft. Skim any impurities from the surface of the soup, and add the kale.
  9. Cook for a further 5 minutes, or until the kale is cooked.
  10. Mix in the puree.
  11. Place in serving bowls.
  12. Add croutons, and serve.
  13. This serves 4-6 as a starter.