Reprinted from The Blood Type Diet Website (

Zuppa Ribolata (Lentil Soup with Vegetables)
3 votes

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!

Best Used By Blood Types:
  • Type A (8 beneficials)
  • Type A Non Secretor (5 beneficials)
  • Type AB (5 beneficials)
  • Type AB Non Secretor (6 beneficials)
  • Type O Non Secretor (6 beneficials)
  • Soups and Broths
  • 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.

BTD Core Ingredients Analysis:

NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Garlic1 ,2 B N B B N B N B
Kale1 ,2 ,3 B B B B B B B B
Celery/ Celery Juice2 ,3 B N B B N N N N
Carrot2 ,3 B N N N B B N B
Thyme2 N N N N N N N N
Bay Leaf2 N N N B N N N B
Olive Oil1 ,2 B B B B B B B B
Shallots  N N N N N N N N
Lentil (Green)2 B B B B A A A N

BTD Variations and Substitutions Analysis:

Vegetable Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Onion (Red/Spanish/Yellow/Whit...1 ,2 B B N N N B B B
Leek1 ,2 B B N N N N A A
Scallion- N N N N N N N N

[1] This recipe uses ingredients rich in lignans.
[2] This recipe uses ingredients which may help limit bacterial overgrowth.
[3] This recipe uses ingredients with a high glycemic index.

  • This recipe is low in common allergens.
  • This recipe is gluten free.
  • This recipe uses ecologically friendly ingredients.

    If an ingredient is an avoid for your blood type, then try using a BTD compliant variant/substitute or leaving the item out of the recipe.

    Please Note:
    When using any recipe, always check it for avoids and make the appropriate adjustments where necessary. The Blood Type Diet Recipe Database has been recently greatly enhanced. Also, the food lists changed somewhat a couple of years ago, and all recipes in the database may not reflect those changes in terms of the blood types for which the recipes are recommended. Volunteer Blood Type Diet Forums Members are working to review and update all the recipes to take advantage of the all the new features and food lists. Please be patient with us until the process has been completed.

    Revision History:
    • Revised Oct 17, 2011 at 01:10 AM By: Joe